Recipe Details
Ingredients
-
24fluid ouncescanned coconut milk
-
⅓cupagave syrup, or to taste
-
1teaspoonpeppermint extract, or to taste
-
3ouncesdark chocolate, chopped into small pieces
Cooking Directions
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Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
-
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
-
Transfer coconut milk mixture to an ice cream maker and follow the manufacturer’s instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories269 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 17g |
85% |
| Cholesterol 1mg |
0% |
| Sodium 12mg |
1% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 2g |
8% |
| Total Sugars 15g |
|
| Protein 2g |
5% |
| Vitamin C 1mg |
1% |
| Calcium 16mg |
1% |
| Iron 3mg |
16% |
| Potassium 191mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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