One of our all time favorite recipes is chocolate coconut milk ice cream. Chocolate is always a favorite around here and the coconut milk makes it incredibly smooth and rich. This time I used coconut sugar to sweeten it, and it turned out wonderfully! If you haven’t heard of this sweetener before, check out my post about it here.
This recipe is dairy and cane sugar free, so it’s also great for those with allergies. But it would be wonderful made with cream instead of coconut milk as well. Other possible additions would be egg yolks (for flavor, nutrition, and richness), arrowroot powder (for texture), or vodka to prevent it from freezing solid.
However, one thing that is great about making coconut milk ice cream that doesn’t contain something like pumpkin or berries added, is that it is so creamy it doesn’t freeze into such a hard brick. Our ice cream was still fairly scoopable after a day or two in our freezer. Though it was truthfully hard to make it last that long!
By the way, I used agave in the past to sweeten this ice cream because it was the only sweetener (besides stevia) that my body didn’t have problems with. But it has been many months since I have bought agave because as soon as I was healed enough I switched over to sweeteners I was more comfortable with (such as raw honey and maple syrup). You’ve probably noticed that change in my more recent recipes. And now, of course, I am experimenting with coconut sugar!
I hope you enjoy this creamy cold treat as much as we do!
Chocolate Coconut Milk Ice Cream
Honey or maple syrup used in this recipe is also very good. Just use a little less then you would for the coconut sugar.
2 14 oz cans of coconut milk (not lite! I used the brand Thai Kitchen)
1/3 cup of coconut sugar, plus two tablespoons (I used the more wet, pasty type found in a jar)
2/3 cup of cocoa powder
1 teaspoon vanilla extract
a dash of sea salt
Combine all of the ingredients together in a large bowl, and blend with an immersion blender (or you could use a regular blender or food processor, perhaps). Make according to your ice cream maker’s instructions. Let ripen in the freezer for a couple of hours and enjoy.