Vegan Mint Chocolate Chip Ice Cream

Paleo/ Vegan Mint Chocolate Chip Ice Cream

1 13.5 ounce can of full fat coconut milk

1/2 Cup of organic raw honey

2 Cups of  organic unsweetened almond milk

1 1/4 teaspoons of pure peppermint extract

1/2 Cup of ripe organic avocado

1 Tablespoon of melted organic unrefined coconut oil

3/4 Cup of Enjoy Life chocolate chips (you can also use chopped dark chocolate)

Measure the coconut milk into a small saucepan and heat until bubbles form around the perimeter of the pan. Remove from heat and whisk in the honey. Stir in the almond milk and the peppermint extract. Pour into a bowl and place in the refrigerator to chill for 4 hours.

Pour the chilled mixture into a blender and add the avocado, blend until smooth. Pour in an ice cream maker and follow the manufacturer’s instructions. When it reaches a soft serve consistency (or a bit thicker), stir in the chocolate chips, spoon into a freezer safe container and freeze for about two hours. If you’re going to eat it later, let it defrost in the fridge for 1 hour before serving.