I scream, you scream, we all scream for ice cream! And if you've ever shopped for non-dairy ice cream, you most likely did scream. Saying it's expensive is an understatement. So why not make your own? It's easy, it's affordable, and it's delicious!
One 14-ounce can coconut milk
2 cups vanilla almond milk
2/3 cup agave
3 tablespoons canola oil
1 teaspoon pure peppermint extract
All Natural Food Coloring (green)
1/8 teaspoon salt
1 teaspoon xanthan or guar gum
1 cup dairy-free Semi-sweet Chocolate Chips
Blend the coconut milk, almond milk, agave, oil, peppermint extract, food coloring, salt, and xanthan gum in a Blender. Refrigerate for 2 hours.
While the ice cream mixture is chilling, prepare the chocolate chips. Melt the chocolate chips over a double boiler, or in the microwave. (Be careful not to burn them if you are using the microwave).
Meanwhile, line a cookie sheet with parchment paper. Using a spatula spread the melted chocolate as thinly as possible onto the parchment paper. Set the baking sheet in your freezer for about 30 minutes.
Remove, then starting with the short edge of the parchment paper, roll it away from your body. The chocolate will begin to crackle and break into "chips." The tighter you make the roll, the smaller they will be. Hold the rolled parchment paper at an angle over a large bowl, and release the chips, allowing them to fall in. Seal and store them in the freezer until you're ready to use them.
When the mixture has chilled, transfer and prepare it in an Ice Cream Maker according to the manufacturer's instructions.
When the ice cream ready, fold in the desired amount of homemade chocolate chips. Cover the bowl with plastic wrap, making sure to press the wrap and seal the top of the ice cream.