Whip ingredients in a high speed blender to a smooth consistency. Taste test, adding in more cocoa powder or sweetener as desired. Pour into a container. Freeze. Stir every 2 hours until set (about 4-6 times). Serve and enjoy.
Super easy to make chocolate ice cream using coconut milk without needing an ice cream machine! The trick is to stir the ice cream every few hours in order to incorporate air until it sets.
Since a bit of work is needed, you might want to use 2 or more cans of coconut milk so that you have lots of ice cream in the freezer :)
Important: while peppermint essential oil is optional, do note that it is powerful medicine and 1-2 drops is more than sufficient. Peppermint extract can also be used (you can use more than a few drops), and comes as a glycerite (infused in glycerin) or as a tincture/extract (infused in alcohol). If you grow mint, you might be interested to try your hand at making your own :)
If you'd like to add in chocolate chips or nuts for texture, stir them in after you've whipped the other ingredients, then freeze.
If you happen to have a tall cylindrical container ~the classic shape for ice cream~ that's fine, otherwise any container will do.
For a sugar-free version, taste test using 1 cup (or more) Classic Lakanto + stevia.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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