Dairy-free, sweetened only with honey, this creamy chocolate ice cream will satisfy even the pickiest ice cream critic!
Ok, here’s a really REALLY simple ice cream recipe for you. And it’s healthy … well, it doesn’t have any refined sugar in it. So remember, it is not low calorie, it just has better sugar in it for you than the highly refined stuff.
I was in a mood this past weekend. It was hot, and I just wanted to be in the kitchen experimenting and eating. The results of the experiments, well, that’s the subject of another post, but lets just say they worked out really well. I really wanted to make another version of ice cream though, so I could add to my recipes of dairy-free ice cream on the website (see here for all I have at the moment). But I didn’t want to wait for the chilling process before churning … oh, that horrible instant gratification impulse I have! So I found a piece of paper with a recipe I’d obviously scribbled down from somewhere and it was simple – cream (read coconut cream), milk (read almond milk), cocoa and honey.
So I made it. And within 30 minutes I had some creamy chocolate ice cream in a gluten-free ice cream cone. All to myself. And I was happy. You can be too …!
Chocolate ice cream
(Paleo, gluten-free, dairy-free, no refined sugar, vegan)
- 1 tin coconut cream 14 oz
- 1 cup almond milk
- 1/4 cup cocoa powder
- 1/2 cup honey
Mix all ingredients together until smooth.
Pour into ice cream maker and churn according to manufacturer's recommendations. If no ice cream maker available, pour into a storage container lined with cling wrap and freezer for several hours until the desired consistency is achieved.
Place in freezer if required to harden up, or eat straight out of ice cream bowl.
Add in your favorite mix-ins, such as cookie or brownie pieces, chocolate chips, nuts, fudge swirl ... just before the end of the churning process.