Chocolate Coconut Ice Cream

Chocolate Coconut Ice Cream – creamy, dairy free alternative to ice cream.

Chocolate Coconut Ice Cream

We love adapting the fantastic coconut millk recipes from Rachel Mastez’s Ice Dream cookbook. Simple and delicious!

  • 1/3 cup cool or cold filtered water
  • 2 teaspoons unflavored gelatin
  • 1/4 cup honey
  • 1/2 teaspoon pure stevia extract powder (one with no fillers or starches or 1 teaspoon clear stevia extract liquid)
  • 1/8 teaspoon finely ground (unrefined sea salt)
  • 3 cups unsweetened (preservative-free lite (reduced fat) coconut milk, from can)
  • 1/2 Cup Cocoa powder
  • 1 teaspoon pure vanilla extract
  1. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder, evenly across the top. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and blend until smooth. Add the honey, stevia, and sea salt. Blend.
  2. Add remaining ingredients. Blend until smooth. For a sweeter taste, add an additional 1/8 teaspoon stevia. Blend, taste, and repeat if needed.
  3. Cover and refrigerate for at least 6 hours before churning or chill with an ice bath until cold to the touch.
  4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
  5. Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
  6. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

To make a lighter version that is more iced, bit less creamy, try replacing the 3 Cups of coconut milk with 1.5 Cups coconut milk and 1.5 Cups natural almond milk, unsweetened

Adapted from