I love the simple elegance of this recipe, and the rich and creamy flavor of the finished product. It is an ideal dairy-free addition to my week of ice cream recipes, and one of my husband’s personal favorites. The creaminess of high-quality, full-fat coconut milk plus the simply delicious richness of cocoa makes for an amazing dessert that puts to shame even the best dairy-based ice creams.
1 (13.5oz) can coconut milk
1/3 cup honey
1/3 cup cocoa powder
2 tsp vanilla
Blend everything together in your food processor, freeze in your ice cream maker according to the manufacturer’s instructions, and then place in the freezer to harden a bit more if you so desire. Then grab a spoon and dig in!
I am sharing this recipe at Domestically Divine, Delicious Dishes, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesdays, Teach Me Tuesday, Women Living Well Wednesday, Real Food Wednesday, What’s on the Menu Wednesday, Frugal Food Thursday, Fresh Bites Friday, Sweet Tooth Friday, Allergy-Friendly Friday, and Primal Cave Friday.