This Chocolate Coconut Ice Cream is fabulously rich and creamy, and doesn’t require an ice cream maker. Who has room for another bulky kitchen gadget anyways? It’s also ridiculously easy to make!
When we discovered that my youngest son cannot tolerate dairy products, his first priority (which, of course, then became my first priority) was finding an ice cream that he could eat. Especially when you are living in a country which, more than half of the year, feels like an oven.  🙂
You think I’m joking, but I’m not! I remember leaving the air-conditioned hospital one afternoon during my first summer here in Saudi, and literally feeling like I was stepping into the world’s largest oven.
So, yeah. Ice cream is a definite necessity in this country!
This chocolate coconut ice cream uses coconut milk as a base. Coconut milk has been called a “miracle liquid” for it’s amazing health benefits:
- Lowers blood pressure and cholesterol
- Is naturally antibacterial and antiviral
- Helps you to lose fat and build muscle
- Improves your digestion
- Prevents ulcers from forming
- Can help control diabetes by stabilizing blood sugar
- Decreases inflammation and can ease painful joints
I make my own coconut milk, which is very quick and easy to do. It only requires 2 ingredients- coconut flakes and water. It’s healthier, cheaper, and much better tasting than the canned milk.
If you do buy canned coconut milk, look for cans which are labeled “BPA-free”. BPA is a chemical found in some aluminum cans which has been linked to behavioral problems and other health concerns. Also look for coconut milk with no added sugar or preservatives.
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Chocolate Coconut Ice Cream
Ingredients
- 2 cups coconut milk
- 1/4 cup cocoa powder
- 1/4 cup honey or to taste
- 1 teaspoon pure vanilla
Instructions
- Blend all ingredients in a blender until smooth.
- Transfer to a freezer-safe container and freeze for about 6 hours. Or use an ice-cream maker, which will take about 20 minutes to freeze.
- Before serving, take out of the freezer and allow to soften for a few minutes (or for about 30 seconds if it's summer here in Saudi 🙂 )
Which cocoa powder you’ve used in this recipe?
I’ve used several different brands here in Riyadh. Just make sure it is unsweetened and the only ingredient is cocoa powder.