Vegan Coconut + Dark Chocolate Ice Cream
January brings a New Year and all those good intentions: healthier habits, more intentional uses of our time, greater patience, and more yoga. In honor of those goals, I am bringing to you this beautiful, vegan coconut ice cream.
While I am never one to deal in absolutes when it comes to what I eat, I do love to eat healthy foods. The thing I love most about this recipe is that it’s not only incredibly easy, but it is also really satisfying and delicious! With only 5 high quality ingredients and much less added sugar than your typical ice cream, this coconut concoction will keep you feeling happy through the long, lean days of January.
With only a few ingredients, it’s important to use the best coconut milk you can find. I really am impressed by Thai Coco’s coconut milk pouches. The flavor is incredible; the pouches are super convenient; and there are no additional ingredients, stabilizers, or preservatives, making it one of the purest coconut milks on the market.
The trick to this recipe is making sure to mix the ingredients well and to use an ice cream machine for the best consistency. Honestly, it’s that easy. Mix, pour into the machine, and freeze for a couple hours. I do recommend dishing up this ice cream on the day it’s made because it can become icy after overnight freezing. Most ice cream recipes require chilling and a long freeze, so the best part of this recipe that you can quickly enjoy a really clean and beautiful dessert without the long wait of traditional ice creams.
Vegan Coconut + Dark Chocolate Ice Cream- Serves 4
Equipment:
Ice Cream Machine
Ingredients:
2 pouches of Tai Coco coconut milk
1/3 cup sugar
1/4 tsp kosher salt
1 tsp. almond extract
1 oz chopped 70% dark chocolate or dark chocolate with almonds
Method:
In a large mixing bowl, whisk together the coconut milk, sugar, kosher salt, and almond extract until all the sugar is dissolved and the coconut milk is smooth.
Pour the coconut milk mixture into an ice cream machine and churn until fully frozen and ice cream consistency. Add the chopped chocolate and continue to churn until fully mixed into the ice cream.
Freeze the ice cream in the freezer for a couple of ours before serving.
Recipe adapted from Chocolate Covered Katie
