chocolate coconut ice cream

chocolate coconut ice cream


You wouldn’t believe this recipe only has 3, completely natural ingredients. Trust me, you could fool anyone into thinking this ice cream was made using traditional ingredients. I made this in 30 minutes, and it was all gone within 5! This really is delicious and I’m sure you’ll love it! I made this so quickly by using an ice cream maker, so it froze as it churned, and was instantly ready to eat. However, if you don’t have an ice-cream machine, you could try freezing your coconut milk or maybe dates and putting the ingredients into a blender to make this. I haven’t tried this myself, so I don’t know how successfully this would work but feel free to try and let me know!

 

chocolate coconut ice cream

serves 2

ingredients

400ml coconut milk ( I used a mix of half 1 can light coconut milk and half from a carton of koko’s coconut milk – the kind for pouring on cereal. This resulted in a really nice creamy texture and light taste)

15 pitted dates

1/3 cup cacao powder

 

method

1. Add all of your ingredients into a blender, and blend until completely smooth.

2. Pour the mixture into an ice cream maker, and allow to churn and freeze for about 25-30 minutes. This way it will be soft, frozen and ready to eat straight away. This results in a soft serve type of ice-cream!

3. Scoop into bowls to serve and eat!

Chocolate Coconut Ice Cream Chocolate Coconut Ice Cream Chocolate Coconut Ice Cream

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10 comments:

    1. Hi Helen, sorry for taking so long to write back! I’ve been searching online for other peoples suggestions for making ice cream without a machine. Some seem to take quite a lot of time, but there’s a good article here: http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-ice-cream-without-an-ice-cream-maker

      I would suggest blending the ingredients together, pouring them into a small, freezable container, and then into the freezer. Then, take out the ice cream every 20 or so minutes, and stirring so that it doesn’t go too hard. Then serve when the mix has frozen to your desired consistency. Or, you could always try freezing the mix after blending and leaving it until completely frozen, then sticking it back in the blender quickly to mash it back up so it’s not completely solid? That’s just a couple of ideas, but I hope they help! 🙂

  1. I’m making this now as I type this message and I just have to say, the mixture almost didn’t make it to the ice cream maker! I love how the flavor isn’t compromised by how clean this recipe is. Can’t wait for my husband and kids to try it – I’m sure they will love it!

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