Recipe Created By: Elizabeth Sutton

1 14 oz can coconut milk

1 cup sugar

1 cup dairy-free milk substitute, cold

2 cups chilled double strength peppermint herbal tea (see below)

peppermint extract or flavorings (optional)

chocolate chips or small broken chunks

To make tea: I use 2 bags of Tazo Peppermint

Tea (this stuff is godly). If using tea leaves, I’d guess up to 2T dried leaves? I’m not sure. The goal is 1.5-2 times the normal amount. (Try blending 2 or more parts peppermint with up to 1 part spearmint, yummy combo.)

Add two cups of boiling water and cover. Allow to steep hot for 15-30 minutes. Leaving the bags in the water, put in the fridge and chill overnight. If you don’t leave it in overnight make sure it is cold when you make the ice cream!

You also may need to add a little peppermint extract (flavoring may be better as this is not cooked, no alcohol) to make the ice cream taste strong enough. You most certainly will if you don’t leave it to steep overnight. 1/4 tsp of extract is the absolute max!!!!

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.