#Choctoberfest: Dairy-Free Chocolate Ice Cream
Dairy-free homemade chocolate ice cream using coconut milk and cocoa powder.
Servings: 2 cups
Calories:
Ingredients
- 14 oz. can full-fat coconut milk
- ⅓ cup cocoa powder such as Rodelle Baking Cocoa
- ⅓ cup honey
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- 1. Combine all ingredients in a blender and process on high speed until fully combined and creamy.
- 2. Pour into a freezer safe container.
- 3. Freeze for 4-6 hours, stirring halfway to make creamier.
- 4. Alternately, pour into an ice cream maker and follow manufacturer instructions to process.
Notes
If ice cream is too hard, allow to sit out for 20 minutes or microwave at 50% power in 15 second intervals until it reaches the desired level of softness.