Mint-Chip Coconut Milk Ice Cream recipe

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Ingredients

24 fluid ounces canned coconut milk
⅓ cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate, chopped into small pieces

Nutrition Info

269.1 calories
carbohydrate: 19.4 g
cholesterol: 0.5 mg
fat: 22 g
fiber: 2.3 g
protein: 2.3 g
saturatedFat: 17 g
servingSize: -
sodium: 12 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chill all the ingredients prior to preparing to quicken the freezing process.

  2. Blend coconut milk in a blender until smooth and evenly mixed, add agave syrup and peppermint extract and blend until smooth.

  3. Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

Recipe Yield

4 cups

Recipe Note

Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

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