🥥 1 can (14 oz) full-fat coconut milk (chilled overnight)
🥛 1 cup unsweetened plant-based milk (almond, oat, or cashew)
🍯 ¼ cup maple syrup or agave syrup (or to taste)
🌿 1 teaspoon peppermint extract (not mint extract—it’s too mild)
🥄 ½ teaspoon vanilla extract (for depth of flavor)
🥬 1 handful fresh spinach leaves or ¼ teaspoon matcha powder (for natural green color, optional)
🍫 ½ cup vegan chocolate chips or chopped dark chocolate
Instructions
📌 1. Blend the Base
- In a blender or food processor, combine coconut milk, plant-based milk, maple syrup, peppermint extract, vanilla extract, and spinach (if using for color).
- Blend until smooth and creamy.
📌 2. Chill the Mixture
- Pour into a bowl or container and refrigerate for 1 hour to enhance flavor.
📌 3. Freeze Using the No-Churn Method
- Pour the mixture into a freezer-safe container.
- Stir in vegan chocolate chips or chopped chocolate.
- Freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
📌 4. Serve & Enjoy! 🍦
- Let sit at room temperature for 5-10 minutes before scooping.
- Garnish with extra chocolate chips, fresh mint leaves, or a drizzle of melted chocolate.
