I LOVE my ice cream. HUGE fan!

I especially love chocolate ice cream. But the dairy doesn’t really love me, which, as you can imagine, can be a problem!

Thankfully, coconut milk makes for an excellent replacement for dairy, and I’ve put together a recipe for coconut chocolate ice cream that is rich, smooth, and creamy. You’re going to love it!

And you don’t even need an ice cream machine to make it!

Here is what you will need:

1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 cup coconut sugar
1 13.5 oz can coconut milk, full fat
1 13.5 oz can of coconut cream (if you can’t find coconut cream, just take a can of full fat coconut milk and put it in the fridge overnight. The liquids and solids will separate. The solid part is your coconut cream! Scoop it out and save the liquid for smoothies and oatmeal)
1/4 cup maple syrup
1 tsp vanilla
1 tsp kosher salt

1. Whisk the cocoa powder and sugar in a sauce pan over medium heat to get the lumps out. Add the coconut milk and whisk until there are no more lumps.

2. Add the coconut cream, maple syrup, vanilla and salt. Stir until smooth, and bring it to a simmer. Let it simmer for 30-60 seconds.

3. Take it off the heat and pour the ice cream based into a shallow baking dish. Place the mixture in the fridge, uncovered, until there is no more steam coming off it. Once it’s cooled down enough, place plastic wrap directly on top of the ice cream base, and then cover with a lid.

4. Leave in the fridge overnight to cool.

5. In the morning, pour the cooled ice cream base into a container. Place the container in the freezer and stir every hour to prevent ice crystals from forming as it freezes. This should take about 5-8 hours, depending on your freezer.

**If you have an ice cream maker, instead of placing the cooled base in a container and in the freezer, place the mixture in an ice cream machine instead and churn until ready. Then store in the freezer.

6. Enjoy your ice cream!