Ingredients3 h 10 m servings 269 cals
- 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; 22 g fat; 19.4 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition
ReviewsRead all reviews 4
The taste is overall good. However, what I would suggest is that after taking the coconut milk cans out of the fridge after being chilled overnight, I would use just the solid creamy part of the...
I did not have agave so I used brown rice syrup. I also added a can of pitted dark cherries. This is a great recipe!! Thank you!
I made this recipe exactly as is and it was great. My son has milk allergies and I have tried many other recipes for non-dairy ice cream but this was by far the best tasting and easiest to make!...