Coconut Milk Ice Cream


2 cans Native Forest full fat coconut milk (remember, its important to use a brand of canned coconut that does not have BPA in the lining of the cans)

1/3-½cup honey or maple syrup or ¼-½ teaspoon of powdered stevia or 4-6 drops of liquid flavored stevia (remember, too much stevia will taste bitter, you don’t need much, it is 300 times sweeter than sugar)

1-teaspoon organic vanilla extract

6-8 drops of dōTERRA Peppermint Essential Oil

¼-½ cup of gluten-free, dairy-free chocolate chips (remember, you should avoid chocolate chips if you experience a cross-reaction between chocolate and gluten, you can always use flavored stevia instead)


using a Cuisinart Ice Cream Maker 

freeze the ‘freezer bowl’

in a medium bowl, use a hand mixer on low speed to mix the coconut milk, sweetener, vanilla and peppermint in a large bowl, cover and chill in the refrigerator 2 hours or overnight

turn on the ice cream maker

pour the mixture into the FROZEN freezer bowl and let it mix until thickened – about 20 minutes

add the chocolate chips during the last 30-60 seconds

the ice cream will have a soft, creamy texture

you can serve it immediately or, if a thicker consistency is desired, transfer the ice cream to an airtight freezer container and freeze for a couple hours

remove from freezer about 15 minutes before serving so that it is soft enough to scoop


Have fun with making different flavors of Coconut Milk Ice Cream.  

Use fruit … fresh and slightly frozen, or frozen fruit that has been slightly defrosted.

Try different dōTERRA  Essential Oils {cardamom, fennel, lemon, etc.}

Add nuts.

Jan 22, 2013 at 2:04 PM

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