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.