Intensely creamy dairy-free ice cream for those who want a taste of heaven for their dessert!

Much better than the ordinary dairy ice cream, this recipe has less sugar and fat since it uses a non-dairy base. An extra factor is the health benefit you get from coconut which is easier to digest, allergy free and loaded with great fats.

INGREDIENTS

(use organic where possible)

  • 2 x 14-ounce cans full fat coconut milk
  • ⅔ cup raw chocolate powder or organic cacao
  • 1 cup maple syrup (or substitute honey, pitted dates)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 packet instant, freeze-dried coffee (1 tsp)

METHOD

  1. Blend all ingredients together in a high-speed blender or whisk by hand in a mixing bowl.
  2. Pour mixture into an ice cream maker.
  3. Mix for 20 to 30 minutes or according to the ice cream maker instructions.
  4. If you don't have an ice-cream maker, you can pour the contents into a bread baking container and freeze until set.
  5. Serve the ice-cream on its own or with fresh mint, blueberries or coconut chips.

Note
Freeze your ice-cream maker bowl for overnight before use for a creamier, more evenly set ice cream.