Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tsp peppermint extract
  • 2 drops green food coloring
  • 6 oz bittersweet chocolate bar (60% cacao), finely chopped
  • 1 tbsp melted coconut oil

Instructions:

  1. In a large chilled bowl, beat the heavy whipping cream until stiff peaks form to incorporate air.
  2. In a separate bowl, whisk together the sweetened condensed milk, peppermint extract, vanilla, salt, and food coloring.
  3. Gently fold the whipped cream into the condensed milk mixture using a spatula until no white streaks remain.
  4. Mix the finely chopped chocolate with melted coconut oil, then stir the mixture into the ice cream base.
  5. If using an ice cream maker, churn according to manufacturer instructions until it reaches a soft serve consistency. If using the no-churn method, pour the mixture into a shallow freezer-safe container.
  6. Cover the surface directly with plastic wrap to prevent freezer burn and freeze for at least 6 hours until firm.