Vegan Mint Chip Ice Cream
Ingredients
The base
-
2
cans (14.5 oz.)
Coconut Milk (full-fat; not light)
-
½
cup
coconut sugar
-
1 1/4
teaspoons
peppermint extract
Optional mix-ins
-
⅓
cup
mini chocolate chips
Instructions
- Freeze the bowl of your ice cream maker for at least 24 hours before starting.
- Blend the coconut milk, coconut sugar, and peppermint extract until smooth.
- Pour the mixture into the frozen bowl of the ice cream maker and run it according to the manufacturer's instructions, typically for about 35 minutes.
- Once the ice cream thickens to a soft-serve consistency, add the mini chocolate chips and blend for an additional 3 to 5 minutes.
- Serve immediately for a soft-serve texture or transfer to a container and freeze for about 2 hours for a firmer consistency.
- If frozen overnight, let the ice cream sit at room temperature for at least 15 minutes before scooping.
Nutrition Facts (estimated)
Servings
8
Calories
268
Total fat
23g
Total carbohydrates
17g
Total protein
2g
Sodium
38mg
Cholesterol
1mg
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