Coconut Chocolate Ice Cream

This summer was a parade of ice cream experiments at my house, and all my attempts were so-so until now. A tasty little gem has appeared just in time for the tail end of summer.

Most store-bought ice creams have an exhaustive ingredient list with emulsifiers, artificial flavors and sweeteners, and anti-freeze components that allow scooping straight from the freezer. The anti-freeze component is considered an industry standard and therefore does not require listing on the ingredient list.

However, healthy ice cream can be easy and inexpensive to make at home with a blender and an ice cream maker. You can create simple, delicious and nutrient dense desserts for your family.

Coconut Chocolate Ice Cream

1- 14.5 ounce can coconut milk (full fat version)
1/4 cup coconut butter
1/3 cup cocoa powder* (avoid alkalinized or Dutch-processed)
1 cup whole milk or coconut milk
Seeds of one vanilla bean*
1/4 cup maple syrup
2 Tablespoon honey
1 teaspoon vanilla extract
Pinch of unrefined sea salt

Directions:
Blend all ingredients together until smooth and pour into ice cream maker. Then follow your ice cream maker’s instructions. Remove from freezer 10 minutes before serving to allow easy serving.

Tools:
Blender
Ice Cream Maker

Variations:
Substitute raw cream, avoid ultra-pasteurized, for coconut milk.

Add 3 raw pasture raised egg yolks for added nutrition and rounded better texture.

I hope you enjoy this recipe as much as my family has!

As always, thank you for reading and sharing this post. If you know someone who would enjoy this recipe, please pass this information along.

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In health,