I would happily eat ice cream everyday for the rest of my life.
If I could deal with dairy.
But I can’t, which used to make me incredibly sad.
So sad that the ice cream maker that arrived as a wedding present last year almost seemed like a cruel joke. That is, until I decided to get creative with my ice cream making skills. Turns out coconut milk is a fantastic replacement for traditional milk, and when made fresh from an ice cream maker, is quite creamy and divine.
This has evolved into my go-to ice cream when I’m having a bad day, good day, or anything in-between. Feel free to garnish with your favorite toppings, or skip the chocolate chips if you’d like to keep it smooth. This foundational recipe is delicious, so let your creative 5 year old ice cream brain go wild!
Vegan Chocolate Coconut Ice Cream
1 can light coconut milk
1/4 cup cacao powder
1/2 cup coconut sugar
2 teaspoons almond extract
1 teaspoon cinnamon
pinch sea salt
1/4 cup dark chocolate chips
optional unsweetened coconut flakes and extra sea salt for garnish
Combine light coconut milk, cacao powder, coconut sugar, almond extract, cinnamon, and sea salt into a high speed blender and blend until smooth. Pour contents into an ice cream maker for roughly 20-30 minutes. Add chocolate chips at the very end.
photos and styling: Cynthia Groseclose