About
Summer means ice cream! This dairy-free ice cream is a cinch to whip up and doesn’t even require an ice cream machine! You simply place it in the freezer, give it a stir once or twice, and then scoop and eat. This recipe is made with Aroy-D coconut milk that comes in cartons. This is a wonderful creamy, full-fat coconut milk without thickeners or other additives. You can experiment with the sweeteners for this ice cream. It can be made with no sweetener at all, 3-4 tablespoons of erythritol, ½ teaspoon of stevia, or liquid stevia drops. Start with a little less sweetener and taste after step 2, and then add additional sweetener if you feel like it’s needed. Top your ice cream with crushed nuts (like walnuts), nut butter, or coconut flakes.
Ingredients
- 2 ½ cup coconut milk by aroy-d
- 6 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Add coconut milk, cocoa powder, vanilla extract, salt, and sweetener to a large jar. You can add no sweetener, or sweetener to taste. Try either 3+ Tbsp. erythritol or ½ tsp. Stevia.
- Use an immersion blender to blend the ice cream mixture together for about 10-15 seconds, or until well combined and the coconut milk thickens a small amount.
- Pour/spoon the mixture into a shallow baking dish, cover, and freeze for 2 hours.
- Remove after two hours and mix the ice cream with spoon. Recover and freeze for an additional 60-90 minutes.
- Remove from the freezer and scoop out! If the mixture becomes too frozen, let it sit out for a few minutes prior to scooping. If you leave it in the fridge for a long while, you can also break the ice cream up and blend in a high-speed blender to make soft serve ice cream.
Nutrition Facts
- Servings: 6
- Calories: 185.8kcal (per serving)
- Fat: 18.0g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 2.3g (per serving)
