I used to hesitate making ice cream since I do not have an ice cream maker. But it actually is easier than one would think. The key is to just mix it (while it is freezing) about every 15-30 minutes for the first two hours. So I usually make this Dairy-Free Chocolate Coconut Ice Cream at night or while playing with the kids in the afternoon when I know we will be home for a while.
The taste of fresh homemade ice cream and knowing it has 7 healthy, natural and organic ingredients adds a little bounce of glee into my life. And if you have a fat fear – please don’t! Consuming coconut and coconut milk in moderation can benefit your health and help fight infection. Coconuts are filled with Lauric acid – an antiviral and antibacterial. So enjoy this kind of healthy creamy ice cream!
- 3 cups canned light coconut milk
- 3 Tablespoon maple syrup or agave syrup
- 1 ¼ cup of Xylitol (sugar)
- ⅔ cup unsweetened cocoa powder
- ½ cup unsweetened coconut flakes
- 1 Tablespoon vanilla extract
- 3 large egg yolks
- In a large saucepan on low heat, whisk the coconut milk and maple syrup until warm. Transfer to a medium-size heat proof bowl and add the Xylitol and cocoa powder and mix until smooth, then whisk in the egg yolks. Pour chocolate mixture back into saucepan and cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
- Remove from heat and put in a glass container. Let cool. If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
- If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
- When ready to serve let set for about 10-15 minutes until soft enough to handle. Garnish with unsweetened coconut flakes or nuts.
*Recipe adapted from Rori Trovato of Rori’s Creamery