Capsaicin Free Dairy Free Mint Chocolate Chip Ice Cream
Total time8 hr 15 min
Prep time15 min
Cook time0 min
4.7(18)
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1 can (13.5 oz) coconut cream, refrigerated overnight
- ½ cup powdered sugar
- 1 ½ tsp peppermint extract
- ¼ tsp vanilla extract
- 1 tbsp coconut oil, melted and cooled
- ⅛ tsp fine salt
- ¾ cup dairy free chocolate chips
Instructions
- 1
Open the refrigerated cans of coconut milk and coconut cream without shaking them. Scoop the solidified coconut cream from the top of each can into a large mixing bowl, leaving behind any liquid. You should have about 2 1/2 to 3 cups of solid coconut cream total.
- 2
Beat the coconut cream with a hand mixer or stand mixer on medium-high speed for 2 to 3 minutes, until it is light and fluffy and holds soft peaks.
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