Thursday, May 29, 2014

Chocolate Coconut Milk Icecream

This homemade icecream is really simple, no icecream maker needed. Just mix together a few ingredients, let it freeze for a few hours, and voila! Homemade, decadent, dairy-free icecream.

Chocolate Coconut Milk Ice Cream 

(Inspired by Julia MacDonald)

 Makes 4 servings


1 14 oz. can full-fat coconut milk
1/4 cup + 2 Tablespoons cacao powder (or cocoa powder)
1/4 cup honey (or maple syrup, for vegans)
1 teaspoon vanilla extract


Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)

Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
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