This vegan ice cream recipe makes an amazingly rich, creamy, chocolaty, not-too-sweet frozen treat. I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet.
Ingredients
- 24 fluids ounces canned coconut milk
- 0.33 cups agave syrup , or to taste
- 1 teaspoon peppermint extract , or to taste
- 3 ounces dark chocolate , chopped into small pieces
Instructions
-
1
Chill coconut milk, agave syrup, peppermint extract, and dark chocolate 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 the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts
Per serving
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