mint-nib ice cream
1 can (400g/mL) coconut whipping cream
1 can (400g/mL) sweetened condensed coconut milk
3 tsp peppermint extract
1 tsp vanilla extract
¼ tsp Himalayan salt
1 cup sweet cacao nibs
Combine sweetened condensed milk, peppermint extract, vanilla, and salt in a medium mixing bowl. Stir ingredients together until well incorporated.
Add coconut whipping cream to a large bowl. With a stick blender, whip until soft peaks form.
Add the condensed milk mixture to the whipping cream and use a spatula to gently fold ingredients together. Lastly, fold in sweet cacao nibs.
Pour the mixture into a freezer-safe container and cover. Freeze for at least 4 hours.