Yeah, I know, really bad picture. I have no excuse. I couldn’t wait to eat this and didn’t want to spend the time to set up a nicer picture. You see, I have a love/hate thing with ice cream. I love it, but my stomach hates it. I will spare you the details but I just CAN’T do dairy. That is why ice cream is the perfect dessert to have in our house because as tempting as it is, I would never eat it.
Lots of my favorite bloggers have been posting coconut milk ice cream recipes recently. It got me thinking that I should/could make ice cream that would be much healthier (relatively speaking) than anything I can get from the store. But, I don’t (or didn’t) have an ice cream maker. Luckily, Friday night was date night at the mall and we hit up William Sonoma, where they happened to be having a 20% off sale and if you open a credit card with them you get another 15% off. It was almost like they paid me to buy the ice cream maker, ok well not quite.
Matt and I were jonsing for dessert Saturday night and then I realized that I could pull this recipe off, since I just keep paleo staples in the house.
Chocolate Coconut Ice Cream – from Stir It Up
2 cups full fat coconut milk
- 1/4 cup cacao powder
- 1/2 cup maple syrup
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 tbsp. coconut oil
- Combine all the ingredients in a small saucepan.
- Stir until liquid is smooth over medium heat. Remove from heat and pour into a bowl and place in the freezer until cool, approximately 20 minutes.
- Once cooled, pour liquid into the ice cream maker.
- Let it churn until thickened, about 20 minutes.
- Dig in!
You can sprinkle coconut, slivered nuts or dried or fresh fruit on top, but it really doesn’t need anything. The kids are home from camp on Sunday and we will do a family taste test then and report back!