• 24 fluid ounces canned coconut milk
  • ⅓ cup agave syrup, or to taste
  • 1 teaspoon peppermint extract, or to taste
  • 3 ounces dark chocolate, chopped into small pieces
  • Directions

  • Step 1

    Chill all the ingredients prior to preparing to quicken the freezing process.


  • Step 2

    Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.

  • Step 3

    Transfer coconut milk mixture to an ice cream maker and follow manufacturer’s instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

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