I should note that the original recipe is not mine; however, I do not remember where I found it. This time around I did add a 1/2 teaspoon of almond extract, which was a nice twist.
CHOCOLATE COCONUT MILK ICE CREAM
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2-14 oz cans full-fat coconut milk
2/3 c. sugar or agave nectar (I used coconut sugar)
1/4 c. unsweetened cocoa powder
1 1/2 tsp vanilla extract (feel free to replace 1/2 tsp of vanilla with 1/2 tsp almond extract)
Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.
Pour into the bowl of an ice cream freezer and freeze according to the manufacturer’s directions. Serves 4.
I don't have an ice cream freezer :( Maybe I can simulate it though. I wonder if you could make other flavors, too? Substituting fruit puree for the cococa, etc.
ReplyDeleteIce cream freezers can be fairly inexpensive; however, there are ways to make ice cream without one. I would google that and see what you come up with. I have also considered making this into popsicles, though have not tried it yet. You can make other flavors, I just love the combination of chocolate and coconut.
ReplyDeleteI hope you are able to enjoy this recipe!
~Stephanie
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