What is better on a hot summer’s evening that a bowl of ice cream? As many of you know by now I use coconut milk quite frequently in my cooking. It is delicious, versatile, healthy and filling. Many of us love ice cream but avoid the diary kind because of allergies, lack of raw cream or out of personal choice. Rest assured that thanks to coconut milk you can still enjoy that delightful treat. While I’ve made chocolate ice cream with dairy before I actually enjoy the coconut milk one better. I hope you do as well.
Chocolate Coconut Milk Ice Cream
2 cans full fat coconut milk (Thai Kitchen)
¾ cup cocoa powder
½ cup honey or palm sugar paste
1 TBS vanilla
Blend everything together for a minute or until all the ingredients are combined. Pour into your ice cream canister and follow the directions on your ice cream maker. It should take about 20 minutes. For soft serve eat directly following the churning. If you prefer a firmer ice cream put in the freezer for one hour before serving. Be aware though that if you leave the ice cream in the freezer for a longer period of time it will be VERY hard. Simply take it out of the freezer 20 minutes before you want to eat it. Then you will have a nice, scoopable ice cream.
If you want to make your ice cream an extra special treat why not make a homemade magic chocolate shell? I ‘m sure you like me when I was little loved getting those chocolate dipped cones or Dilly Bars from dairy Queen. I cringe now when I think about how horrible they are for you, high fructose corn syrup, hydrogenated oils….eww. Here is a quick and easy substitute that is so much better for you! Plus it’s so fast and easy to make! The key to the”magic” is the coconut oil, it hardens at about 76 degrees F.
Homemade Magic Chocolate Shell
1 cup coconut oil
¼ cup cocoa powder
2 TBS honey or palm sugar paste
Heat the coconut oil over low heat until just melted. Stir in your choice of sweetener until dissolved. Gently whisk in the cocoa powder. Pour over your ice cream and watch it “magically” freeze making a delightful treat!
This post is part of Fight Back Fridays, Melt Your Mouth Mondays, Simple Lives Thursday, Friday Potluck, Hearth and Soul, Fat Tuesday,
I made both of these for dessert tonight and it was a hit with everyone – including a picky 6 year old. Quick question … How do you store the extra magic shell? Pantry? Fridge? Thx!
That’s wonderful! I normally don’t have any left but I would store in in the fridge.
I love chocolate shells like that – they remind me of being a kid! I’m sure the coconut milk adds a lovely flavour to your ice cream as well as being allergy friendly. It certainly looks delicious!
Heather, you should! I love being able to have a magic shell that is good for me. I make mine pretty bitter, so if you like things sweet you might want to up the sweetener a bit. I think with the ice cream though they balance each other out well.
Awesome! I have always wanted to make magic shell…both of these sound delicious…I really want to make them!
Megan, it is good! I hope you try it sometime, thanks for stopping by!
Denise, you’ll love it! (I hope) 🙂 It’s my favorite way to make and eat chocolate ice cream. Thanks for checking out my link!
Dropping in from Fight Back Friday….this sounds incredible!! Just copied it down & will be trying SOON. I love ice cream.
I shared a Low Carb Cream Cheese Pancake & my experiment eating low carb with REAL food this week. Hope to see you!
Wow – this looks great! 🙂 Thanks