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Chocolate Coconut Milk Ice Cream. (Gluten-free, soy-free, dairy-free)

If you're going to treat yourself, go all the way!... well, while still being gf/sf/df and grain-free. This easy recipe transforms 5 simple ingredients into rich, chocolatey dreaminess that is perfect as-is.


But what's a sundae without syrup and something crunchy? A little @thedatelady Chocolate Spread heated in the microwave is oh so decadent without using processed sugar, gums, or fillers. @savorstreet makes these amazing Grain Free Pretzels that are always perfectly crispy, yet never crumbly... until you smash them to top your dessert! lol


Chocolate Coconut Milk Ice Cream. (Gluten-free, soy-free, dairy-free)



Chocolate Coconut Milk Ice Cream. (No gluten, soy, dairy)


INGREDIENTS:


  • 1 can unsweetened coconut milk (13.5 ounces)

  • 1/4 cup agave nectar (more to taste). You could also use maple syrup, agave, or honey.

  • 1 teaspoon pure vanilla extract

  • 1/4 cup cocoa powder

  • ¼ cup creme de cocoa (more to taste, but not so much that your ice cream won't set (If that happens, just call it a shake and add a straw! lol)


DIRECTIONS:


  • In a large bowl, mix together the coconut milk, agave, vanilla, and cocoa powder with a hand mixer for 2-3 minutes until the mixture is totally smooth.

  • Chill the mixture for about 2 hours. It will thicken a bit.

  • Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine. During the last 10 minutes, add in the creme de cocoa.

  • Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further.


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Keywords: gluten-free ice cream, dairy-free ice cream, coconut milk ice cream, gluten free coconut milk ice cream, dairy free coconut milk ice cream, gluten free desserts, dairy free desserts


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