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
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
No comments:
Post a Comment