Author Notes
This creamy and refreshing mint ice-cream stuffed with chocolate chunks is the perfect treat for warm summer days. This ice-cream recipe is dairy free, paleo, and has a vegan option as well. —Paleo & Gluten Free Eats
Ingredients
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2 cups
full fat canned coconut milk- Thai Kitchen Brand
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1/2 cup
maple syrup
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1
eggs
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1/2 teaspoon
peppermint extract
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1/2 cup
chocolate chunks
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1/2
avocado (optional- for color)
Directions
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Combine all of the ingredients in a blender and blend until smooth (except the chocolate chunks, which you will stir in at the end).
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Remove the pit and peel from the avocado and blend into the ice-cream.
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Follow the instructions on your ice-cream machine and churn until the ice-cream is thick and smooth.
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Once the ice-cream is firm, remove the ice-cream from the machine and put in in a bowl or container. Stir the chocolate chunks into the ice-cream and serve or freeze for later use.
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