Homemade Chocolate Ice Cream (refined sugar and dairy free)

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There’s nothing more satisfying than a rich and creamy chocolate ice cream. Unfortunately, it can be hard to find a good ice cream in the supermarket that is dairy free and free of refined/artificial sugars. To solve this problem, I make my own ice cream using this simple recipe and an ice cream maker (see note below about freezing the bowl of the ice cream maker for 24 hours before using). This recipe gets its creaminess from coconut milk and sweetness from maple syrup Enjoy!

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Ingredients:

  • 1 can (about 13.5 oz.) reduced-fat coconut milk

  • 1/4 cup + 2 Tablespoons cocoa powder

  • 1/4 cup honey (or maple syrup)

  • 1 teaspoon vanilla extract

Instructions:

  1. VERY IMPORTANT: You must freeze the bowl of your ice cream maker for at least 24 hours before making any ice cream. I also freeze the plastic stirring device. When you place these in the freezer, I would recommend keeping them in a plastic bag to avoid accumulating any frozen condensation that may dilute your ice cream.

  2. Combine all of the ingredients in a blender, and blend until smooth and creamy.

  3. Start the ice cream maker, and pour the ingredients into the ice cream maker as it is spinning. Let this churn for 20-25 minutes, or longer if needed. The consistency is better when served immediately, but you may place any leftovers in the freezer.

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This recipe was inspired by Detoxinista.