Whipped coconut cream is the whole secret here, beaten until it's light, fluffy, and holding soft peaks just like a classic base. Powdered sugar, peppermint extract, and a touch of vanilla give it that unmistakable cool, refreshing snap, while a fold of dairy free chocolate chips adds little pockets of rich bite in every scoop. Once it's packed into a loaf pan and frozen overnight, it slices and scoops just like the ice cream you remember, with a texture that's genuinely creamy rather than icy. Let it sit out for a few minutes before serving so you get those clean, rounded scoops without a fight. This one's a easy win for a lactose free freezer stash — minty, chocolatey, and ready whenever the 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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