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Recipe
Chocolate Coconut Ice Cream
by Jackie Dodd on August 9, 2012 in Desserts, Ice Cream
Recipe Description
Spoiler alert: It’s amazing. And it’s vegan. I feel shocked.
Preparation Instructions
Yields 2 1/2 cups.
In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.
Place in a container and refrigerate until cold, about 4 hours.
Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached.
Note: I use a KitchenAid ice cream maker; churn time was 15 minutes for a soft-serve consistency and another 2 hours of freeze time for a harder scoop-style ice cream.
Ingredients
- 2 cans (13.5 Oz. Size) Full Fat Coconut Milk
- 1-¼ cup Sugar
- ½ cups Unsweetened Cocoa Powder
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4 Comments | Be the first to comment!
Comments
msmarmalade on 8.14.2012
I just want to point out that if it uses white sugar, it isn’t strictly vegan! You may want to specify!
ajane on 8.16.2012
I did sub the sugar for agave syrup and poured it into popsicle molds. SO. GOOD.
Jackie Dodd on 8.16.2012
Thanks for the concern MsMarmalade, a lot of people don’t know about vegan sugars. For people who are vegan, they probably already have vegan sugar sources or use Agave, but not everyone. A lot of markets sell white sugar that doesn’t use animal bones in the refining process. Here is a good list of vegan sugar brands: http://veganbits.com/vegan-sugar/
thecrazyapron on 8.23.2012
We use Florida Crystals organic sugar, which is 100% vegan (as per their website). I don’t usually like chocolate ice cream, but this look AMAZING! And just 3 ingredients? I’ll definitely be trying this!
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