Peppermint Chocolate Chunk Ice Cream

By devogirl

Ingredients

• 2 14-ounce cans coconut milk
• 1/4 cup maple syrup
• 2 teaspoons peppermint extract
• 1/2 teaspoons vanilla extract
• 10 peppermint leaves (optional)
• Pinch of fine ground sea salt
• 1 3-ounce gluten-free, nondairy chocolate bar, roughly chopped, or 1/2-1 cup gluten-free, nondairy chocolate chips

Preparation

Step 1

1. Blend together all ingredients except chocolate bar.
2. If using an ice cream maker, chill ice cream mixture in the refrigerator until cold, then process in the ice cream maker according to the manufacturer s instructions. Once firm,
fold in chocolate bar and freeze until ready to serve.
3. If not using an ice cream maker, fold chocolate bar into ice cream mixture and freeze until ready to serve.


TIP: I often like to prepare this recipe with leaves from a chocolate mint plant. The best place to find chocolate mint? Grow your own!
Make your ice cream green by adding 1/2-1 teaspoon of liquid chlorophyll— a detoxifying natural “dye.”
Be sure to plan accordingly and thaw your ice cream on the counter for 10-15 minutes before serving.