Today is National Ice Cream day and coincidentally I have an awesome ice cream recipe to share with you. As some of you are aware of, my oldest daughter is allergic to dairy. If she ingests anything with cows milk she will suffer a severe eczema outbreak which often results in tears and frustration. A few months ago I purchased an ice cream maker because we wanted to make our own dairy-free ice cream just as good as “regular” kind. We’ve made ice cream using a soy base which was good but we’ve been making A LOT of coconut milk based ice cream which is our favorite. In fact, I like this ice cream so much, it is my new favorite, even more so than my beloved Häagen-Dazs coffee flavor. Coconut milk is nearly as creamy as heavy cream when using it as a base. The coconut flavor is very mild, slightly noticeable, but completely complimentary to this chocolate dessert. Best part of this recipe is it uses only 3 ingredients: coconut milk, sugar, and cocoa powder.
Not only is this recipe dairy-free, it’s also vegan. Creamy, chocolately, fantastic ice cream for the whole family to enjoy. So dust off your ice cream makers from the kitchen pantry and give this recipe a go – you won’t regret it. My new favorite ice cream inspired by Abigail.. I present to you chocolate coconut ice cream. Enjoy!
Chocolate Coconut Ice Cream Recipe
Ingredients:
1 14oz can coconut milk *Coconut milk can often be found in the Asian section of your local grocery store. UPDATE: I made this with an organic coconut milk which WAS NOT labeled “light” but in fact it was. It was not as creamy as when I use Chaokoh brand. So if your ice cream is silky creamy, it may be the coconut milk you are using.
1/3 cup sugar or 1/3 cup agave syrup
2 tablespoons cocoa powder
Directions:
Place all coconut milk, sugar, and cocoa powder in a blender. Blend everything for 30 seconds and pour into your ice cream machine bowl and follow manufacturer’s directions. Transfer to a Rubbermaid type container with lid.
Here’s the ice cream maker I bought and own. I love it!
I’m pinning this one, Alice! I can’t eat dairy and my husband can’t eat sugar. He can eat agave, honey, or pure maple syrup. I can’t wait to make this with honey. Thanks for the tip about the coconut milk! I know Chaokoh brand is available in my local stores so I’ll use that.
Well, I answered my own question … mostly because I was too impatient to wait for anyone else to answer it!
I used popsicle molds and I also simply put the mixture into freezable glass containers. Both worked great! I can eat the popsicles right away, but for the ice cream poured in glass containers, I have to let them melt a little before eating.
Based on the pictures, the ice cream machine version looks a little creamier than mine, but mine is still GREAT!
I was buying the Bliss Bars for $1.50 a bar, but I can make this for less than 1/2 the cost! Yay! Thank you so much for this recipe!
14 oz can of milk, definitely!
I was wondering if anyone has made this WITHOUT an ice cream maker?
I have popsicle molds I was thinking I could use, but am concerned that the ingredients will separate before and during the freezing process.
Has anyone tried this?
Thanks!