Lunch: Mint-Chip Coconut Milk Ice Cream

Recipe by ¡Kate! Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.

This recipe includes superfoods such as:

Agave

Health benefits of Mint-Chip Coconut Milk Ice Cream

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

24 fluid ounces canned coconut milk
1/3 cup agave syrup, or to taste
1 teaspoon peppermint extract, or to taste
3 ounces dark chocolate, chopped into small pieces

Instructions

Chill all the ingredients prior to preparing to quicken the freezing process.
Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

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