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This vegan ice cream recipe makes an amazingly rich, creamy, chocolaty, not-too-sweet frozen treat. I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet.
Ingredients
- 24 fluid ounces canned coconut milk
- 1/3 cup agave syrup, or to taste
- 1 teaspoon peppermint extract, or to taste
- 3 ounces dark chocolate, chopped into small pieces
Directions
Step 1
Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
Step 2
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
Step 3
Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat17g | 85% |
| Cholesterol1mg | 0% |
| Sodium12mg | 1% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars15g | |
| Protein2g | |
| Vitamin C1mg | 5% |
| Calcium16mg | 1% |
| Iron3mg | 16% |
| Potassium191mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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