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. (No gluten, soy, dairy)
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)
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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