Chocolate 'LocoNut' Coconut Milk Ice Cream. (Gluten-free, soy-free, dairy-free)
Chocolate and coconut... a match made in heaven. Even better when they come together to create a gluten-free, dairy-free, soy-free dream on a spoon! This recipe needs only 5 ingredients to recreate a favorite candybar flavor into an ice cream: coconut milk, coconut syrup, cocoa powder, vanilla, and coconut-flavored rum (I used Captain Morgan LocoNut).
Ice cream machines are very easy to use and inexpensive. I bought my Cuisinart ice cream machine from Amazon and I LOVE it!
If you want to make it non-alcoholic, you can easily substitute coconut-flavor extract. However, I prefer coconut-flavored rum because the alcohol gives the ice cream a smoother, slightly softer texture when it freezes.
Chocolate 'LocoNut' Coconut Milk Ice Cream. (No gluten, soy, dairy)
1 can unsweetened coconut milk (13.5 ounces)
1/4 cup coconut syrup (more to taste). You could also use maple syrup, agave, or honey.
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
¼ cup coconut-flavored rum such as LocoNut or Malibu (more to taste, but not so much that your ice cream won't set)
In a large bowl, mix together the coconut milk, syrup, vanilla, and cocoa powder with a hand mixer for 2-3 minutes until the mixture is totally smooth.
Chill the mixture for at least 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 rum.
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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