This ultra-creamy scoop starts with rich coconut cream, whipped until it turns light and fluffy, then folded with powdered sugar, peppermint extract, and a touch of vanilla for that classic cool, minty punch. A swirl of melted coconut oil adds silkiness while dairy free chocolate chips get folded through for little bursts of chocolate in every bite. The whole mixture gets packed into a loaf pan and frozen until firm, giving you clean, scoopable bars of mint chip ice cream without an ice cream maker in sight. Let it soften for a few minutes at room temperature before digging in, and you'll get that perfect creamy texture with just enough chew from the chocolate chips. It's a refreshing, make-ahead treat that fits neatly into a gluten free freezer stash, ready whenever a mint chocolate craving hits.
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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.
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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