- 2 14 ounce cans of full fat coconut milk
- 1/3 to 1/2 cup of honey
- 1 teaspoon organic vanilla extracts, optional
- 2 teaspoon organic peppermint extract
- 3 ounces of dark chocolate
In a medium size bowl, whisk together the coconut milk, honey, and extracts. Freeze in ice cream maker according to instructions. Meanwhile, finely chop the dark chocolate and add to the ice cream maker the last 30 seconds or so. Freeze to “ripen” or eat right away, soft serve style. If you leave in the freezer for more than a few hours, let it sit at room temperature for about 10-15 minutes to soften before serving.