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.
Chill all the ingredients 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 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.