Peppermint Mocha Ice Cream

Peppermint Mocha Ice Cream – The holidays just got a little bit sweeter (and healthier)! 🎄✨

Did you know you can make the most decadent, dairy-free, refined sugar-free peppermint mocha ice cream with just a few simple ingredients? The best part? It’s so delicious, you’d never guess it’s actually good for you! This ice cream is made with full-fat coconut milk, raw cacao, and a touch of espresso powder for that perfect mocha flavor. Add in raw honey, coconut sugar, and a bit of vanilla and peppermint extract, and you’ve got yourself a holiday treat that’s packed with antioxidants and immune-boosting goodness!

Perfect for cozy winter nights or anytime you’re craving something indulgent, this peppermint mocha ice cream is creamy, rich, and seriously dreamy. Plus, it’s free of all the junk found in store-bought ice cream, so you can enjoy every spoonful guilt-free. Trust me, you’re going to love it—my husband and I can’t get enough of it! 😋

Peppermint Mocha Ice Cream

Tip: You’ll need an ice cream maker for this recipe! Be sure to chill the insert for at least 24 hours before you're ready to pour the ice cream base in for the best results.

  • Ingredients:
  • 1.5 cans full-fat coconut milk
  • 0.5 can coconut cream
  • 1/3 cup raw honey
  • 1/4 cup coconut sugar
  • 1/3 cup cacao powder
  • 2 tsp espresso powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/8 tsp salt

Instructions:

  1. In a pot, combine the coconut milk, coconut cream, raw honey, coconut sugar, cacao powder, espresso powder, vanilla extract, peppermint extract, and salt.
  2. Simmer over low heat while whisking occasionally, letting the flavors come together for about 10-15 minutes.
  3. Remove from heat and let it cool down. Once cooled, blend again to smooth out the healthy fats and ensure it’s well-combined.
  4. Place the mixture in the fridge overnight to chill.
  5. The next day, churn the mixture in your ice cream maker according to its instructions until you achieve a creamy consistency.
  6. Serve immediately for a soft-serve texture or freeze for 2-3 hours for a firmer ice cream consistency.