Chocolate Coconut Ice Cream!

I had a hankering for chocolate ice cream the other day - big time - and I didn't want to hop in my car and drive 25 minutes to the store I know carries Luna & Larry's dairy, gluten, and sugar free ice cream.

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

Ingredients:
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

Directions:

1. Use a stick blender to thoroughly combine all ingredients.
   
2. Cover with plastic wrap and place in freezer for 1 hour.
   
3. Pour into your ice cream maker and follow the manufacturer's instructions (mine took 25 minutes).
   
4. Serve immediately for a softer version, or allow to harden in freezer.

This really hardens quickly. When serving it from the freezer, allow to defrost on the counter for 15 minutes or so first.

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)

Enjoy!