Tag Archives: mint

Fresh Mint Ice Cream

23 Jun

Obviously you need to eat mint ice cream with an Oreo. Duh.

Made this a few nights ago, with the mint growing in our community garden. There is SO much of it, that I figured no one would miss a handful of leaves…


  • 1 1/2 c coconut milk (I used SoDelicious brand)
  • 1 1/2 c skim milk
  • 1/3 c sugar
  • mint from about 10 small stalks of mint (basically a big handful of leaves)
  • 3 tbsp cornstarch (plus splashes of water to dissolve)
  • 3 tbsp cream cheese


  • Whisk milks and sugars together in a medium saucepan, add mint leaves. Allow to come to a simmer for about a minute. Take off heat, cover, and let steep in the mint leaves for ~20+ minutes. (The longer it steeps, the more mint flavor you’ll have)
  • Take all the mint leaves out. You can do this with a strainer, or just by hand.
  • Keep mixture in the pot and bring back to a rolling boil. 1 tbsp at a time (you might not need the whole 3 tbsp), add the cornstarch and splash of water together in a small dish. Pour into the hot milk mixture, whisking in. Mixture should thicken. (If it doesn’t work the first time, add another round of 1 tbsp cornstarch+water.)
  • Take off heat once thick and pour about 1/3 of the mixture into a medium metal bowl, with the cream cheese at the bottom. Whisk until no clumps are there and cream cheese mixture is smooth. Then add the rest of the milk mixture in, whisking again. Sit the metal bowl into an ice water bath to cool.
  • Once cool to the touch, use ice cream maker as per machine instructions.

Light Thai Carrot Coconut Soup

13 Jun

Leftovers, leftovers. We had waaaaaaay too many baby carrots leftover from the finger/dipping foods from our pool party this past Sat. But the problem is, I actually strongly dislike the taste and texture of raw carrots. Crap. What does one do with a lb of baby carrots?!

Umm. SOUP. Soup manages to turn pretty meeeh vegetables into most excellent– and quite healthy– dinner options. I took this recipe and made it a bit lighter.


  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 inch cube ginger, chopped
  • 1 onion, chopped
  • 1 lb baby carrots
  • 2 tsp red curry paste
  • 1/2 c low sodium chicken broth
  • ~2 c coconut milk (I used SoDelicious brand, not the canned milk for a slightly lighter texture)
  • 1/3 c fat-free vanilla yogurt, plus more for garnishing
  • dash vanilla
  • chopped fresh mint leaves, for garnish


  • Heat oil in medium saucepan on med-high. Toss in garlic, ginger, and onion. Stir and cook until onions are glassy.
  • Dump in all the carrots. Say goodbye to your leftovers. Add red curry paste and mix around a bit. Pour in the broth and coconut milk, so that the milks just cover the height of the carrots in the pot.
  • Simmer with lid nearly shut until carrots are tender and break up easily when you press into them with a wooden spoon, ~20 min.
  • Blend either with hand immersion blender or blender (in batches) until smooth. Add yogurt and vanilla, stirring until smooth.
  • Serve hot with a dollop of yogurt and top with mint.

Peppermint Green Monster

10 Dec

Rafe got 2 of his wisdom teeth out on Fri. Yuck. And so we’ve been eating lots of blended, easy-to-eat things. I made him Thai Butternut Squash soup last night. And this morning, I tried my hand at making a Green Monster shake… Tasty, and I love that there’s spinach in it! Spinach is pretty much the perfect food. I think I might actually try making this into ice cream sometime (throwing into the ice cream maker after blending)…


  • 1/4 c to 1/2 c frozen spinach
  • 1 frozen banana, chopped into chunks
  • 1/4 c coconut milk (I use SoDelicious brand)
  • splash of peppermint essence, probably 1 tsp or slightly less
  • 1 tbsp Splenda sugar blend
  • pinch of salt


  • blend everything together on the liquify blender setting until it’s a smooth green color
  • drink and enjoy the nutrients!