Ingredients
Equipment
Method
- Open the chilled cans of full-fat coconut milk without shaking them. Carefully scoop out the thick cream from the top of each can, leaving behind the watery liquid. Discard the watery liquid or save it for smoothies. You should have about 1.5 to 2 cups of coconut cream.2 cans full-fat coconut milk
- In a medium bowl, whisk together the scooped coconut cream, granulated sugar (or your chosen sweetener), vanilla extract, peppermint extract, and salt until the sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness or peppermint extract if desired.2 cans full-fat coconut milk, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract, 1/4 teaspoon salt
- Gently fold in the dairy-free chocolate chips or chopped chocolate.1/4 cup dairy-free chocolate chips or chopped dairy-free chocolate bar
- Pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions, typically for 20-30 minutes, or until the ice cream has a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop. This step is crucial for achieving the perfect ice cream texture.
Notes
Store in an airtight container in the freezer for up to 2 weeks. Let soften for 5-10 minutes before scooping.
