Dairy Free Chocolate Coconut Ice Cream
A fabulous vegan chocolate ice cream recipe from Alice Currah of SavorySweetLife.com. See the full post at Kitchen Explorers.
Ingredients
- One 14-ounce can coconut milk
- 1/3 cup sugar or 1/3 cup agave syrup
- 2 tablespoons unsweetened cocoa powder
Directions
- Whisk the coconut milk, sugar/agave, and cocoa powder until well mixed.
- Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions.
- Freeze the ice cream immediately after churning.
Tips/Techniques
Coconut milk can often be found in the Asian section of your local grocery store. I use Chaokoh brand. No not substitute a light coconut milk for the regular. Otherwise the texture of your ice cream will be icy.
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