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My review
Mint-Chip Coconut Milk Ice Cream
¡Kate!
"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."
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Ingredients
3 h 10 m servings 269 calsOriginal recipe yields 8 servings (4 cups)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 269 calories; 22 g fat; 19.4 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
9/10/2016
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...
7/9/2017
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!
6/18/2017
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!...
4/7/2016
Delicious! Easy to make and is ready in about 20 minutes in my gelato maker. Thank you for the recipe.