I thought this was an amazing recipe- SO delicious and creamy, simple, EASY, only three ingredients, and vegan, to boot! I made this back in early November, but it got bumped to the back burner since I was posting about Thanksgiving and then Christmas. Maybe I'm weird, but I like to make homemade ice cream even in the winter. (Not that it gets very "wintry" where I live, anyway). If you like chocolate and coconut, this one is for you!
If you are interested in another ice cream recipe using coconut milk, check out this Coconut & Lime Ice Cream.
Note: My cocoa powder lumped and clumped up when I was making this, and no amount of whisking would fix it. I just strained it and discarded the lumps that didn't go through the strainer. The finished recipe was fine.
Chocolate Coconut Vegan Ice Cream
adapted from Domestic Fits
2 (13.5 oz) cans of full fat coconut milk
1 1/4 cup sugar
1/2 cup good quality unsweetened cocoa powder
1. In a heavy pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes. The cocoa may clump up-strain into a container and refrigerate until cold, about 4-6 hours or overnight. (Discard cocoa clumps.)
2. Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached.
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