I am blessed with a proliferation of friends who all are on restrictive diets. I have vegans, gluten-frees, pescatarians, and paleos. Oh, my!
I love them all. And I love the challenge of cooking for them. The bonus with this recipe: I get to bust out my ice cream maker, which, let’s face it, I don’t get to use all that often.
Allrighty then! Three ingredients, vegan, and YUM. Has that fatty mouth-feel to it that you crave with ice cream, yet has zero dairy, making it okay for vegans and lactose-intolerant alike.
- 1 can of coconut milk (NOT the light kind–ice cream deserves full fat)
- 2 tbsp of cocoa powder (for the love of Pete, please use something good! Dutch cocoa powder if you have it–I just picked up a box of Blooker Cacao especially for this purpose at The Old Country Market in Coombs)
- 1/3 cup sweetener (agave, sugar, whatever you can eat)
- Open your can of coconut milk and dump it into your blender with the cocoa and whatever sweetener you’re using. Blitz the whole thing good and proper until it’s all uniform. It’ll look like thick chocolate milk.
Put it in the fridge for a couple of hours. This won’t work unless it’s all nice and cold.
- Turn on your ice-cream machine and pour the chocolate-coconut mixture in. Leave it to churn for about 20 minutes.
- Your ‘ice cream’ will be about the consistency of soft-serve. If you like it at this point, take it out and serve it. If you like a more set-up ice cream, put it in the freezer for a few hours to firm up.
- If you leave it for a longer time, like overnight (as if there will be any leftovers!!), give it 5-10 minutes on the counter top to warm up to scooping consistency.
- This would also be awesome poured into Popsicle molds.
NOTE: in my local Asian supermarket yesterday, I noticed cans of “Coconut Cream.” More experimentation is needed….