Coconut Mint Chip Ice Cream
This was a bit soft at first, but set up nicely in the freezer. May have also been slow to set up because I used 1 can of lite coconut milk (TJ's has been out of the full fat coconut milk). Vegan.
Coconut Mint Chocolate Chip Ice Cream
From Laura Friendly.
2 13.5-oz. cans of coconut milk (I used 1/2 lite coconut milk, but it might set up faster if you use all full fat coconut milk)
1/2 cup agave nectar (I used 3/4 cup sugar)
1/4 cup fresh mint, minced
1/2 cup dairy-free chocolate chips
Place coconut milk, agave, and mint in a blender. Blend for about 1 minute until the mint is fully Incorporated into the mixture. Add chocolate chips and pulse for about 20 seconds. (Note: I just finely shredded the mint and chopped the chocolate by hand since I didn't have a blender at the time and wasn't opposed to pieces of mint in my ice cream - no blending necessary.)
Pour liquid into your ice cream machine bowl and churn for about 20 to 25 minutes or according to manufacturer’s instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.