Description
Peppermint and chocolate are a match made in heaven. Make a batch and enjoy it all winter long. Top your favorite chocolate cookies, cakes or brownies with it. Or put some in your coffee. Peppermint is so good for you, it’s practically a health food – go wild!
Ingredients
Scale
- 1 13.5-oz Can Full Fat Coconut Milk (about 1 3/4 cups)
- 1 13.5-oz Can Coconut Cream (about 1 3/4 cups)
- 3/4 Cup 100% Pure Maple Syrup
- 2 tsp Peppermint Extract
- 1 TB Vodka
- 1 Pinch Salt
- 2/3 cup Mini Chocolate Chips (sugar-free and vegan – see note 2)
- Optional: crushed peppermint candies for topping, if desired (see note 3)
Instructions
- Be sure to start with a chilled insert for your ice cream maker, if using (see Note 1).
- Combine all ice cream ingredients apart from chocolate chips and optional peppermint candies in a blender and blend until well combined and smooth.
- Transfer to a bowl and refrigerate until well-chilled (1-2 hours).
- Pour into ice cream maker and churn until a frozen yogurt texture (be sure to follow instructions on your ice cream maker).
- You can eat it at this point (it will be soft) or pour into a freezer-proof container, stirring in the mini chocolate chips (or crushed peppermint candies) and allow to further chill until it reaches the desired texture (about 5 hours).
- Top with optional crushed peppermint candies and enjoy!
Notes
Note 1: You can make this without an ice cream maker, just know that the ice cream will be a little more icy than creamy.
Note 2: To make this in the more traditional way, you can sub the chocolate chips for crushed peppermint candies, instead of simply topping with them.
Note 3: You can either choose to go old-school with the traditional peppermint candies or opt for a sugar-free version, which will keep this recipe Paleo. You do you.