This vegan mint and dark chocolate chip ice cream is made with coconut milk, peppermint extract and agave syrup. It's amazingly rich and creamy and not too sweet.
The taste is overall good. However, what I would suggest is that after taking the coconut milk cans out of the fridge after being chilled overnight, I would use just the solid creamy part of the milk and disgard the liquid it got separated from. It would just make the ice cream more creamier, but that's just my opinion. Also, I just used semi sweet chocolate chips instead of the dark chocolate bar and it still turns out good. One change can be made, but it's still a good and simple recipe on it's own =D - 09 Sep 2016 (Review from Allrecipes US | Canada)
Delicious! Easy to make and is ready in about 20 minutes in my gelato maker. Thank you for the recipe. - 07 Apr 2016 (Review from Allrecipes US | Canada)
I did not have agave so I used brown rice syrup. I also added a can of pitted dark cherries. This is a great recipe!! Thank you! - 08 Jul 2017 (Review from Allrecipes US | Canada)