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.
Our ice cream maker is on its way!! I can try all your ice cream recipes!!
ReplyDeleteI hope you try some and like them! I have two recipes for Dulce de Leche ice cream. :)
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