Who knew that three ingredients could turn into an insanely delicious ice cream? I didn’t (at least not until now).
This is my first time working with canned coconut milk before. With it being a new year and all, I figured that this was as good a time as any to try it. I’ve seen it used in so many ways that I decided to give it a shot. In fact when I bought it I had originally intended to make chia pudding with it (something else I’ve never tried). You’ll note that this is not a post about chia pudding. I changed my mind because I’m not convinced I’ll like chia in pudding. I’ll get to trying it one day, just not today.
Anyway, I turned to the fabulous interwebs and found this ice cream recipe. Yes, I’m posting an ice cream recipe in the middle of winter. I have no qualms eating it 365 days a year. 🙂 However, this isn’t your standard issue ice cream… It’s dairy free!
To be honest with you, I had low expectations for this recipe. Since I’m used to eating the real deal ice cream I didn’t think that I’d care for this. I was totally wrong! To my surprise, I absolutely love this ice cream! It’s got awesome chocolate flavor with a hint of coconut.
DO NOT, I repeat, DO NOT make the same mistake I did. I left the metal ice cream scooper in the bowl I’d used to freeze it and popped them both in the freezer. Do you see where I’m going with this? I’m almost embarrassed to share this with you!
After scooping ice cream into my bowl, I didn’t want to waste one single bit of it so I licked the cold metal ice cream scoop. To imagine the result, simply picture what happens in all the movies when tongues get near metal in the winter. Yeah, it stuck to my tongue and bottom lip. Not just a little stuck, like full on “oh crap” stuck. My immediate panic caused all logical thought to leave my brain and to try to solve the reason for the panic, I simply pried it away while calling out to my husband for help. “Why didn’t you wait for the scoop to warm up before pulling it away from you?” my husband asked me, after the damage was done. In his defense I’d already torn it off before asking him, so I can’t really be upset that I failed to follow his advice. I ended up with a bloody lip, a bloody tongue, and a fervent wish that I hadn’t done that, but at least I got a kick butt bowl of dairy free homemade ice cream out of the deal.
Go me for trying something new… and for being an idiot!
Dairy Free Chocolate Coconut Ice Cream Recipe
(Makes about 2 cups)
- 1 (14 ounces) can coconut milk (full fat)
- 1/3 cup white sugar
- 2 tablespoons unsweetened cocoa powder
- (optional) shredded coconut sprinkled on top of your bowl of ice cream
- In a large bowl, whisk together the coconut milk, sugar, and cocoa powder until well combined.
- Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions.
- Freeze the ice cream immediately after churning.
Here are some other of my favorite desserts.