Ingredients

The following ingredients have 4 Servings
  • 1 cup light coconut milk (shake the can then use 1 cup, may also use regular milk (not skim))
  • 1 cup monk fruit sweetener (or Xylitol )
  • 34 ounces non-fat plain Greek yogurt
  • ½ teaspoon peppermint extract
  • 1 tablespoon of cream of tartar
  • ½ cup mini chocolate chips

Instruction

  • In a small saucepan heat on medium low the milk and sugar. Heat until the sugar has melted, about 3-5 minutes whisking continuously. Do not let it start to boil.
  • Remove from the heat and add it to an electric mixer. Add the Greek yogurt, cream of tartar and peppermint and whip on medium speed for 2 minutes. Fold in mini chocolate chips.
  • Freeze mixture in an ice cream maker according to manufacturer's directions. Or pour into an airtight container and freeze 2 hours, stirring a few times. Freeze another 4 hours before serving, 6 hours total or until it freezes. Store in an airtight container in the freezer. Let the ice cream thaw for about 5-10 minutes to soften before serving.