- 2 cups Non-Dairy Cream (I used So Delicious Coconut Creamer)
- 1 cup Non-Dairy Milk (I used So Delicious Unsweetened Coconut Milk Beverage)
- 3/4 cup Agave Nectar
- 1/4 cup sugar
- 1/4 tsp salt
- 2 tbsp arrowroot powder
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/2 cup chopped chocolate chips
Whisk together 1/4 cup of non-dairy milk and 2 tbsp of arrowroot powder. Set aside.
Mix the non-dairy cream, the rest of the non-dairy milk, agave nectar, sugar, and salt in a saucepan. Right before it comes to a boil, remove from the heat and add in the milk and arrowroot mixture. This should make the mixture thicken a little bit. Stir in the peppermint and vanilla extracts.
Put in large bowl and cool in refrigerator. Once it's cool, stir in the chocolate chip pieces and freeze according to your ice cream maker's instructions. I've found the texture and consistency is best once it's been frozen for about 24 hours.