I was left to my own devices. I had coconut milk in the pantry, so I decided to do some online research to see how to make ice cream myself. Turns out, many folks have used coconut milk to make ice cream with great success. I did a bit of reading then made some adjustments given what I had laying around and my own tastes - I prefer a more chocolaty ice cream as opposed to real sweet.
I served this to my no-food-restrictions and very pregnant friend, Emily, when she was here for dinner. She loved it!
Chocolate Coconut Ice Cream
2 cans of coconut milk (I used a kind with guar gum in it to help with the creamy texture)
2/3 C+ 1 T cocoa powder
5 T Agave
1 t vanilla extract
- Use a stick blender to thoroughly combine all ingredients.
- Cover with plastic wrap and place in freezer for 1 hour.
- Pour into your ice cream maker and follow the manufacturer's instructions (mine took 25 minutes).
- Serve immediately for a softer version, or allow to harden in freezer.
If you don't have an ice cream maker, just allow it to remain in the freezer for about 2 hours in step 2 - it won't be as creamy, but it will still be yummy! If you like your ice cream, I might consider buying an ice cream maker - they cost about $36. A pint (2 C) of Luna & Larry's costs about $6. This recipe cost less than $3 total and made about 5 C.
Eat it straight up or...
- Top with cacao nibs (that's what I did)
- Top with unsweetened coconut flakes
- Mix in some nut or seed butter
- Top with coconut whipped cream (don't shake the can - take the cream off the top and whip it with a little Agave)