Chocolate Coconut Milk Ice Cream
User Reviews
4.8
Chocolate Coconut Milk Ice Cream
Description
This ice cream uses canned full-fat coconut milk as the base, providing creaminess without dairy. Cacao powder introduces deep chocolate flavor while pure maple syrup adds natural sweetness. Vanilla extract rounds the flavor profile, enhancing the overall richness. The mixture is processed in an ice cream maker that has been pre-frozen to achieve a smooth, creamy texture.
The churning process aerates the mixture, delivering a scoopable consistency resembling traditional ice cream. Serving immediately provides a soft-serve style, whereas freezing for several hours firms it up further. The ice cream withstands freezing well for up to three months when stored in an airtight container.
For those without an ice cream maker, freezing the blended mix in a container and periodically stirring helps mimic this texture by incorporating air, preventing ice crystals. This recipe makes approximately 3 cups of ice cream, ideal for several servings.
Nutritional values per serving are estimated for a half-cup portion, focusing on a rich, naturally sweetened treat that avoids dairy ingredients.
Ingredients
- 1 (13.5 oz.) can coconut milk 400 mL, full-fat
- 1/2 cup cacao powder (36 grams)
- 3/4 cup pure maple syrup (241 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- Be sure to freeze the bowl of your ice cream machine at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the coconut milk, cacao powder, maple syrup, and vanilla, and blend until smooth.
- Pour the mixture into the frozen bowl of your ice cream maker, and process until thick and creamy, about 30 to 35 minutes.
- Serve right away for a soft-serve consistency, or transfer the ice cream to an airtight container and store it in the freezer for 4 to 6 hours, for a more scoop-able consistecy. Leftover ice cream will keep well in the freezer for up to 3 months.
Notes
- Make about 3 cups of ice cream; nutrition info is for a 1/2 cup serving.
- If you lack an ice cream maker, freeze the mixture in a container and stir every hour or two to keep texture light.
- Store leftovers in an airtight container in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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