Homemade Mint Chocolate Chip Ice Cream

So good, and so easy!

Ingredients:

• 2 cups unsweetened coconut cream

• 1 cup unsweetened almond, cashew or coconut milk

• 1/2 cup maple syrup or raw honey

• 1/2 tsp pure peppermint essential oil

• Tiny pinch of pink Himalayan sea salt

• 1/3 cup dark cacao chips or chunks

Ideas for green color if desired:

• 1 cup baby spinach leaves

• Or a bunch of fresh mint leaves

• Or a pinch of wheatgrass powder

• Or a pinch of spirulina

Instructions:

1. In a blender, combine all ingredients except chocolate chips. If using something from our list above to make your ice cream green, start with less of that ingredient, then add more as you blend, if desired. Using a LOW blender setting, process until smooth. Do not use high settings for this because it may clump. It should be smooth.

2. Pour into a freezer-safe dish. Sprinkle with chocolate chips as desired. Cover dish and freeze for 4 hours or overnight.

3. Using an ice cream scoop, serve and enjoy immediately.

4. Stays good in the freezer for up to 2 weeks as long as it's sealed well to prevent freezer burn.

5. Enjoy!