We’ve been experimenting with riffs on coconut milk ice cream for a while. Why? We’ve found it a bit easier to make than standard ice cream, which typically involves heating ingredients on a stove and then waiting for them to cool. (And who wants to wait when ice cream is involved?)
The coconut milk base is also a bit lighter on the stomach — and tends to take well to being sweetened with honey, our favorite natural sweetener.
We’d tried a few mint ice cream versions with coconut milk (peppermint stick and mint chocolate chip), but hadn’t yet ventured into the land of chocolate. We were hoping that simply whisking cocoa powder into our standard coconut milk and honey mixture would do the trick.
Oh yes, it did. Please meet — a new favorite dessert. Dark chocolatey goodness. We added a hint of cinnamon for some complexity.
So, it’s naturally sweet, dairy free, gluten free, and vegan (if you’re ok with honey) – if you’re looking for something along those lines.
But more importantly — delicious. (We thought so, at least!)
- 14-ounce can full-fat coconut milk (refrigerate before using if possible)
- 14-ounce can light coconut milk
- ½ cup honey
- ⅔ cup cocoa powder
- ¼ teaspoon cinnamon
- Pinch kosher salt
- In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
- Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine.
- You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. Enjoy!