So browsing the internet for amazing food you don't expect to find this! eeeek!
Clearly Im not the super adventurous type when it comes to food.... Are you?
The more I scrolled down the page the more creeped out I became... Are you game for adventurous foods or are you more the stick to what you know kind of person?
Im more the this kind of girl... YIP
and this... and this and definetly this!
So when I created this ice cream below I was in my comfort zone and in foodie heaven.
Its one of those recipes that you can use on anyone! kids and adults alike PLUS its vegan, gluten-free, dairy-free and refined sugar-free... and it doesn't taste like card board. Because lets face it normally recipes that are free of so many things usually tastes like some sort of cardboard ;)
PEPPERMINT AND DARK CHOC CHIP COCONUT ICE CREAM
1 can of coconut milk (preferably with no additives) - organic
4 - 10 teaspoons of coconut sugar (sub honey or maple syrup) - sweeten to taste
4 - 6 drops Organic Peppermint essential oil
50 grams dark chocolate (we used 85% cocoa) - CHOPPED
Place the tin of coconut milk in the fridge to cool for a good few hours or overnight so your ice cream will set faster.
Dissolve the coconut sugar into 2 Tablespoons of coconut milk. If your coconut sugar is very thick you may have to heat it slightly on a low heat with the 2 Tablespoons of coconut milk so it dissolves into the milk. - allow to cool.
Stir your dissolved coconut sugar mixture into the rest of cold coconut milk
Add the peppermint essential oil
Stir thoroughly and taste (adjust the sugar and peppermint to taste)
Pour into your ice cream machine and churn (add chocolate pieces after a few minutes of churning)
Once stiff enough scoop out and place in bowls and eat
or place in the freezer for a firmer ice cream
*If you don't have an ice cream machine you can pour everything into a low metal dish and place in the freezer. Remove every 30 minutes and beat with an electric hand held beater/whisk. Repeat 3 or 4 times