Homemade Peppermint Ice Cream

There is not much else to say except YUM!!

This is the best vegan ice cream that I've ever had.  The first time I put carob pieces in it.  This, I must say, was even better!  Either way, I add them when I serve the ice cream.

This is truly the creamiest homemade vegan ice cream I've ever made.  It was so good. You could even add a few drops of green food coloring if your mind likes it green!  :)

Ice Cream

1 14oz can light coconut milk

1 1/2 C almond milk (I used unsweetened soymilk)

3/4 C agave nectar

3 T canola oil

1 tsp pure peppermint extract

3/4 tsp xantham gum or guar gum

1/8 tsp salt

1 C vegan semisweet chocolate chips or carob chips

To make ice cream:  Clend coconut milk, almond milk, agave nectar, oil, peppermint, xanthum gum, and slat in blender until smooth.  Chill 2 hours or more.  

Chop chocolate or carob chips and set aside.  (the recipe actually said to melt them in a double boiler, freeze them thin, and then break them up again.  I skipped that)

Prepare Ice Cream base in ice cream maker according to manufacturer's instructions.  Fold in chocolate or carob pieces. Freeze until firm.