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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
Serves: 6 people
cups full fat canned coconut milk- Thai Kitchen Brand
cup maple syrup
teaspoon peppermint extract
cup chocolate chunks
avocado (optional- for color)
- Combine all of the ingredients in a blender and blend until smooth (except the chocolate chunks, which you will stir in at the end).
- Remove the pit and peel from the avocado and blend into the ice-cream.
- Follow the instructions on your ice-cream machine and churn until the ice-cream is thick and smooth.
- 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.