Chocolate Coconut Milk (N)Ice Cream

Ingredients:

  • 1 14 oz. can full-fat coconut milk <—( You want BPA Free coconut milk)
  • ¼ cup + 2 Tablespoons cocoa powder
  • ¼ maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)
  2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  3. If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
Notes
Alternatively, you could use an ice-cream maker, which will freeze your ice cream in about 20 minutes. Simply follow the manufacturer’s directions.

 

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Delicious Recipe courtesy of:

Plant Based Recipes
Plant Based Recipes – Facebook Page


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