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 milk 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
- 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.
- Add remaining ingredients. Blend until smooth. For a sweeter taste, add an additional 1/8 teaspoon stevia. Blend, taste, and repeat if needed.
- Cover and refrigerate for at least 6 hours before churning or chill with an ice bath until cold to the touch.
- Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
- 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.
- 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
