Is there anything better than ice cream? I mean, it’s the greatest treat ever. We actually RUN IN TRAFFIC towards trucks because they have that twinkly music playing and we know they’re full of it. Ice cream, that is.
It really doesn’t matter what sort of weather is happening outside. If you want it, you’ve got to have it.
Again, I’m talking about ice cream, people.
This recipe requires nothing but time and a little effort. No machine needed. And it’s dairy and egg free!
Did I mention this also tastes like a very famous coconut and chocolate bar? That’s right. It is like a Bounty Bar AND ice cream all rolled into one oh-so-dreamy dessert.
Who screams for ice cream? I DO. And actually, EVERYONE WHO TRIED THIS.
Ingredients
2 tbsp coconut oil
1 can full fat coconut milk (the tetra packs won’t work here, you need the creamy topping)
½ cup non-dairy milk (I used almond milk)
½ cup coconut sugar
1 tsp vanilla bean paste or extract
½ cup cocoa powder
Pinch of salt
Directions
In a saucepan over medium heat, combine oil, coconut milk, almond milk, sugar and vanilla.
Bring to a low boil and simmer for 2 minutes. Don’t skip this step. Melting together the oil, cream and sugar is what makes this ice cream creamy-not grainy.
Take off the heat and whisk in cocoa powder and salt.
Let cool for 20 minutes and then place in a deep container.
Place container in the freezer and vigorously mix with a fork every 30 minutes for 2-3 hours. It’s worth it.
Go to your happy place (and eat ice cream).
You can leave this overnight, but you’ll have to take it out about one hour before you scoop, otherwise it’ll be too hard to eat. Still delicious, but not incredibly scoop-able. Make it, eat it, be happy.
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