Ingredients
Scale
- 1 13.5-oz Can Full Fat Coconut Milk (about 1 3/4 cups)
- 1 13.5-oz Can Coconut Cream (about 1 3/4 cups)
- 3/4 Cup 100% Pure Maple Syrup
- 2 tsp Peppermint Extract
- 1 TB Vodka
- 1 Pinch Salt
- 2/3 cup Mini Chocolate Chips (sugar-free and vegan – see note 2)
- Optional: crushed peppermint candies for topping, if desired (see note 3)
Instructions
- Be sure to start with a chilled insert for your ice cream maker, if using (see Note 1).
- Combine all ice cream ingredients apart from chocolate chips and optional peppermint candies in a blender and blend until well combined and smooth.
- Transfer to a bowl and refrigerate until well-chilled (1-2 hours).
- Pour into ice cream maker and churn until a frozen yogurt texture (be sure to follow instructions on your ice cream maker).
- You can eat it at this point (it will be soft) or pour into a freezer-proof container, stirring in the mini chocolate chips (or crushed peppermint candies) and allow to further chill until it reaches the desired texture (about 5 hours).
- Top with optional crushed peppermint candies and enjoy!
Notes
Note 1: You can make this without an ice cream maker, just know that the ice cream will be a little more icy than creamy.
Note 2: To make this in the more traditional way, you can sub the chocolate chips for crushed peppermint candies, instead of simply topping with them.
Note 3: You can either choose to go old-school with the traditional peppermint candies or opt for a sugar-free version, which will keep this recipe Paleo. You do you.
- Prep Time: 5 mins
- Cook Time: 2-5 Hours for freezing
- Category: Dessert
- Diet: Vegan