The coconut milk makes a creamy non-dairy ice cream, which is hard to come by in non-dairy frozen desserts. It also adds a delicious coconut flavor. Other non-dairy milks can be substituted, but the resulting ice cream will be icier, less creamy, and also harder when allowed to freeze in the freezer. The amount of chocolate depends on how “dark” you desire your chocolate ice cream.
Chocolate Ice Cream
non-dairy, naturally sweetened
Makes 2 quarts
- (3) 15- or 16-ounce cans unsweetened coconut milk (not light)
- 1/2 to 1 cup cocoa powder
- 1/2 cup raw local honey or maple syrup, or 3/4 cup Rapadura or Sucanat
- 1 teaspoon vanilla extract
- optional add-ins**
Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the refrigerator or freezer to make sure it is all quite cold.
Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.
For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired. If frozen, let sit out for 5 to 10 minutes to soften up sufficiently for scooping.
**Variation: Chocolate Almond Joy Ice Cream — Non-Dairy, Naturally Sweetened
© Copyright 2007-2009 by Wardeh Harmon
About Wardeh
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That looks really good.
Ooh, those two recipes look good. I’m wishing I hadn’t given away my little ice cream maker!
I’m sorry you did that. Is there any chance of getting it back?
-Wardeh
Shalom Wardeh,
Leave it to you to make these delicious treats! You are a culinary genius!! I pray you family enjoys the non-dairy ice cream.
–In Messiah,
Vickilynn
Micah 6:8
Oh, we are! Thanks, Vickilynn!