Dairy-Free Cacao Coconut Ice Cream
This is the most incredible thing I ever invented if I do say so myself! And it’s SO simple. It’s coconut “icecream” that has no dairy or sugar, and is still amazingly delicious (in fact, I prefer it over traditional icecream). I have had many people request the recipe, so I am spilling the beans here. Now, one thing to note is that I don’t really measure things, so these are just estimates.
1 cup Coconut Milk (preferably without the potassium metabisulphate crap in it)
1/3 cup Virgin Coconut Oil (the “virgin” part is important. It should be pearly white when solid)
2 Tbsp Cacao Powder (skip this if you want to make Vanilla Coconut Icecream)
3 tbsp Honey
1 tsp of Vanilla Bean powder
1 tsp Almond Extract (optional)
DIRECTIONS: Throw everything in the blender (I have a BlendTec that works really well, but even an OK blender will work fine for this recipe). Pour into silicon tart cups (I got mine at Home Outfitters), muffin cups, or a pie pan (or whatever shallow pan you have).
Optional Ingredients to Sprinkle on Top PRIOR to freezing:
- Cacao Nibs
- Walnut or Pecan pieces
MORE DIRECTIONS: Leave in Freezer for 20-30 minutes for a smooth airy texture that resembles chocolate mousse (OMG it’s freaking amazing! This is my favourite way to enjoy it). If you leave it for much longer it gets quite solid like a brick. That’s fine too though – you just want to bring them out 10 minutes or so before you’re ready to eat them and let them soften at room temperature. In the summer that happens really fast.
Note: I was thinking it would be cool to add a shot of espresso to the main ingredients before blending, but I don’t have an espresso machine. Let me know how it turns out if you try it!