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Peppermint Patty No-Churn Ice Cream

Yields4 Servings

Ingredients
 2 cans (5.4 oz each) coconut cream
 1 can (15 oz) coconut milk
 ½ cup maple syrup
 1 tsp vanilla extract
 ½ tsp peppermint extract (or about 6 drops of peppermint essential oil)
 ½ tsp salt
 ¾ cup chocolate peppermint candies (I used Ocho Organic Peppermint Minis)
 ¼ cup cacao nibs
Directions
1

In a high speed blender, add coconut cream, coconut milk, maple syrup, vanilla extract, peppermint extract and salt. Blend until completely creamy.

2

Pour mixture into a parchment-lined metal loaf pan.

Add chocolate peppermint candies and cacao nibs.

Stir in by hand.

3

For a softer consistency, freeze for a couple of hours before serving, or freeze overnight for a firmer ice cream.

4

If frozen overnight, allow to sit at room temperature for about 15-20 minutes before scooping and serving.

Enjoy!

Nutrition Facts

Servings 4