Vegan Mint Chocolate Chip Ice Cream
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
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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.
Source
Original recipe: View Original