Jun 072015
 
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Chocolate Coconut Ice Cream

 

Summertime is here, and for most people that means ice cream!

 

My daughter is allergic to cow’s milk so I often make her this dairy-free ice cream using just four ingredients and an ice cream maker. It’s chocolatey and creamy, and even though I am not allergic to milk I actually prefer it to traditional chocolate ice cream. And I don’t just prefer it because it’s a healthier ice cream, I actually love the way it tastes.

 

To make ‘Chocolate Coconut Ice Cream’, all you need is coconut milk, good quality cocoa powder, vanilla essence and a sweetener of your choice.

 

I have made the ice cream with both caster sugar and honey with great results. Caster sugar is more subtle and makes the ice cream taste like something you would buy at an ice cream shop. If you prefer to use a different option, honey works well to sweeten the ice cream while bringing a honey taste into the background of the flavour.

 

 

Share your thoughts in the comment section below: What is your favourite flavour of ice cream as the weather heats up?

 

Chocolate Coconut Ice Cream

 

 

Chocolate Coconut Ice Cream (Dairy Free/Vegan)

(makes 6 servings – recipe can be doubled)

 

 

Ingredients:

400 ml / 14 oz full fat coconut milk, canned or freshly made

1/4 cup good quality cocoa powder

1/4 cup caster sugar or honey

1 tsp vanilla extract

 

Directions:

  1. Prepare the bowl for your ice cream maker by putting it in the freezer for at least 24 hours. I prefer to just leave my bowl in the freezer at all times so that it is ready to use whenever I need it.
  2. Combine all the ingredients in a bowl, large jar or your blender. Blend until smooth and pour it into a jug or jar (cover it with a lid or some cling-film). I have a stick blender, so I find it easy to put all my ingredients into a 1 liter mason jar, blend them in the jar with my stick blender, and then cover the mason jar with its lid.
  3. Refrigerate the mixture for 4-48 hours. It needs to be very cold when it goes into the ice cream maker bowl.
  4. When you are ready to make your ice cream, follow the directions for your ice cream machine. I have an ice cream attachment for my KitchenAid Mixer and it takes about 20 minutes of churning to get to soft-scoop consistency.
  5. If you like soft-scoop, you can eat it straight away. If you prefer a firmer consistency, then place the ice cream in a container with a lid and leave it in the freezer for at least 4 hours. I like freezing the ice cream in individual sized containers because if the ice cream has been frozen for a while, it can be quite hard and you will need to let it sit at room temperature for 5-10 minutes to let it thaw. I bought some some small glass tupperware with clip-on lids which work well for this purpose.
  6. You can keep the ice cream in your freezer for up to 3 months (if it lasts that long!).

 

Share your thoughts in the comment section below: What is your favourite flavour of ice cream as the weather heats up?

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  4 Responses to “Recipe: Chocolate Coconut Ice Cream (Dairy Free/Vegan)”

  1. Can it be made without an ice cream machine?

    • Hi Needi, I have never tried making it without an ice cream machine so I am not sure how it would turn out. It might affect the texture if it hasn’t been churned in a machine (ie. it would be more like an ice lolly or popsicle), but the flavour should be the same. It might be worth trying it out!

  2. Hi Erum,
    Can I use almond milk for the ice cream?

    • Hi Khajista,
      I have never tried making the ice cream with almond milk in place of coconut milk. In theory it should work, however rice milk is thinner than coconut milk so the ice cream may not be as creamy. I love the taste of coconut so personally I wouldn’t replace it, but if you’re not a fan of coconut it would be worth experimenting with a milk that you prefer 😉

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