Adapted from my Double Chocolate Chunky Monkey ice cream recipe comes this delicious, minty, refreshing, light rendition – Peppermint Chocolate Chip, in all it’s glory!
2 cans coconut milk (Thai Kitchen works the best for this process)
1/2 cup pure honey
1/4 cup water (from coconut after frozen)
1 tsp Agar Agar powder
1 cup dairy free, soy free chocolate chips
2 tsp Peppermint extract
Follow Directions from the recipe found HERE.