Dark Chocolate Coconut Ice Cream

Dark Chocolate Coconut Ice Cream

No ice cream machine needed to make this creamy, and heavenly ice cream! Just 5 ingredients is all you need to satisfy that chocolate sweet tooth! (Dairy, gluten, and nut free)

 
Recipe:

2 cans full-fat unsweetened coconut milk, chilled
3/4 cup dark unsweetened cocoa powder
2 tbsp cold espresso, or coffee of choice
1/2 cup honey
1/4 cup dark mini chocolate chips
1 tsp vanilla extract
pinch of salt

Directions:

Open the cans of coconut milk and remove the coconut cream off of the top of the can. This should be very easy if the cans were chilled.
Place all ingredients, except for mini chocolate chips, in a food processor or blender. Blend until smooth.
Pour mixture in a loaf pan and top with mini chocolate chips. Cover with saran wrap. Freeze for 6 hours or overnight.

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8 Comments Add yours

  1. That has got to be delicious

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    1. It is very delicious!

      Like

  2. Nancy says:

    Sooo I don’t like to guess but here goes……I’m guessing after you take the cream from the top you ONLY use the cream and discard the rest??

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    1. You use the top but save the rest! You can use it in smoothies, or even in a stir fry!

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  3. Michelle says:

    I’m not clear if we use the coconut cream or the coconut milk for the recipe? Thanks

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    1. Sorry about that, but you use the cream only! Save the milk for another use!

      Like

  4. Danni says:

    I used all of it and its yummy x

    Liked by 1 person

    1. Yay! Glad you liked it 🙂

      Like

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