This is a wonderfully rich dairy-free ice cream option. I love the balance of flavors in this recipe – it combines a slight sweetness from the modest amount of honey, the delightful tang of raspberries, the depth of cocoa, and the creaminess of coconut to create a wonderful summer dessert that is surprisingly low in sugar and packed with nutrition.
1 (13.5oz) can coconut milk
3T cocoa powder
1/4 cup honey
1 cup frozen raspberries
1 high-quality dark chocolate bar, chopped into chunks
Combine all of the ingredients except the chocolate chunks in your food processor and blend until smooth. Pour the mixture into your ice cream mixture and freeze according to the manufacturer’s directions. Add the chocolate chunks during the last five minutes of the cycle, then place your ice cream in the freezer to harden for a few hours. Then try not to eat the whole batch of chocolatey goodness in one sitting . . . or if you do finish it all in one sitting, at least share it with someone you love or like a lot!
I am sharing this recipe at Gluten-Free Wednesday, What’s On Your Plate Wednesday, Healthy Today Wednesday, These Chicks Cooked, Cast Party Wednesday, What’s Cooking Wednesday, Foodie Wednesday, Works For Me Wednesday, Full Plate Thursday, It’s A Keeper Thursday, Sweet Treats Thursday, Turning the Table Thursday, Sweet Tooth Friday, Food On Friday, Feed Me, Tweet Me, Follow Me Home Friday, Fight Back Friday, Foodie Friday, Sweets For A Saturday, Seasonal Sunday, The Ultimate Recipe Swap, and Recipes I Can’t Wait To Try.