Mint-Chip Coconut Milk Ice Cream

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.



Step: 1

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

Step: 2

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

Step: 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.


Per Serving: 269 calories; protein 2.3g; carbohydrates 19.4g; fat 22g; cholesterol 0.5mg; sodium 12mg.

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