Dairy Free Mint Chocolate Chip Ice Cream

Ice cream is likely one of the things I miss the most not being able to eat dairy.  Mint chocolate chip was always one of my favourites.  I had a hard time finding a recipe I wanted to try to make this but with experimentation in the kitchen this is what I came up with.  It was a hit among all who tried it.

Ingredients
2 cans of coconut milk (the cans I used were 398ml each)
3/4 granulated sugar
1/2 tsp salt
1 tsp vanilla extract
3 tsp peppermint or mint extract
5 - 8 drops of green food colouring, you may use more or less depending on the desired colour
1 cup chocolate chips, you can off course add more if you wish

1. In a saucepan, combine coconut milk, sugar and salt.  Bring to a low boil over medium heat, stirring until the sugar dissolves.  Turn off heat and add the extracts and food colouring.  You may adjust the amount of peppermint extract to taste.
2. Pour into a bowl and refrigerate for 2 to 3 hours, or until very cold.  For faster chilling, place over a bowl of ice water and stir frequently/
3. Transfer to an ice cream maker and freeze according to manufacturer's directions.  Add the chocolate chips according to manufacturer's directions, this will occur once the ice cream is frozen.  If you do not have an ice cream maker you can freeze the ice cream in a metal container until firm, stirring 4 to 5 times during the freezing process.

This ice cream will keep for about one month in the freezer.  As with other non-dairy ice creams you will need to let it sit on the counter for about 15 minutes before you can scoop it.