Did you know that cocktails can be made with egg whites? I certainly didn’t. That is, until my husband began his bartender hobby and started adding egg whites into his boozy experiments. So thanks to him, I had a ton of egg yolks in my fridge.
Egg yolks mean Ice Cream and the timing couldn’t have been more perfect. We’ve had an unseasonably cool summer here in San Diego, but last weekend brought on the heat! One day I had ice cream for lunch AND dinner. I felt pretty okay about that decision.
Chocolate Mint Ice Cream
2 cans coconut milk (full fat)
8 egg yolks
1/2 c. maple syrup
1/2 c. pitted dates
1/4 c. cocoa powder
1 Tbsp. vanilla extract
1 tsp. peppermint oil
pinch of sea salt
- Blend all ingredients well in a blender or vitamix.
- Pour into ice cream maker according to the machine’s instructions. (I have one where you have to add ice and salt… it’s fun! But a little more work to pay attention…)
- Store in the freezer.
The Clean Plate 
Sounds yummy! Since we don’t have an ice cream maker, could I pour into molds and freeze as popsicles?
Definitely!