Description
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.
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
Instructions
- Chill coconut milk
- agave syrup
- peppermint extract
- and dark chocolate prior to preparing to quicken the freezing process.
- Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow the manufacturer’s instructions for ice cream
- adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Servings: 8