You may also like
Ingredients
- 13-1/2 ounces, fluid Canned Full Fat Coconut Milk
- 1/2 cups Sugar
- 1/4 teaspoons Kosher Salt
- 1/2 teaspoons Vanilla
- 1 teaspoon Peppermint Extract
- 3 drops Green Food Coloring (optional)
- 1/2 cups Chocolate Chips (If You Are Making This Dairy-free, Be Sure To Use Dairy-free Chocolate Chips)
Method
- This recipe filled my 1.5 quart ice cream maker a little less than halfway, and made the perfect amount for two servings. You could easily double or even triple the recipe as long as your ice cream maker holds that much liquid.
- Place the coconut milk, sugar, salt, extracts and food coloring in a blender. Blend on high power until the sugar is dissolved, at least one minute.
- Pour the mixture into the bowl of an ice cream maker. Churn according to manufacturer's instructions (for me this was about 20 minutes). Add the chocolate chips during the last five minutes of churning.
- Serve your ice cream right away for soft-serve consistency, or transfer to a container and freeze for at least one hour for a consistency more like hard ice cream.
- Notes: If you don't have an ice cream maker, place the mixture in a container and freeze it. Every 30 minutes stir the mixture until it reaches your desired consistency. Add the chocolate chips once the ice cream is firm enough to hold them.
