In a double boiler or heat safe measuring cup in a pan of water, melt the shea butter and coconut oil.
Remove from the heat and add the sweet almond oil. Allow the oils to cool to room temperature before adding the peppermint essential.
Stir in the peppermint essential oil and place in the freezer for 15-20 minutes until the oils start to solidify.
Using a handheld mixer, standing mixer, immersion blender or blender, mix until it’s a creamy consistency. It should only take a few minutes, if that.
Spoon your cream into your jars or tins. Store in a cool, dark place, out of direct sunlight or in the refrigerator (if not using right away.) Shelf life is at least 3-6 months.
