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

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Instructions

1. Chill all the ingredients prior to preparing to quicken the freezing process.
2. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 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.