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 made this recipe exactly as is and it was great. My son has milk allergies and I have tried many other recipes for non-dairy ice cream but this was by far the best tasting and easiest to make! The whole family loved it! I will definitely be making it again. - 18 Jun 2017 (Review from Allrecipes US | Canada)