Rising temperatures and a leftover can of coconut milk provided the inspiration for this recipe. I had always wanted to make ice cream at home, but lacked an ice cream maker.
I remember making ice cream back in high school chemistry, using half and half, and shaking it around in plastic bags filled with salt and ice until my hands went painfully numb. However, there is a much simpler method using coconut milk, which means this recipe is vegan-friendly!
Recipe adapted from The Detoxinista
For a two servings (roughly four scoops)
Ingredients: 1 can coconut milk, 1/4 +2tbsp cocoa powder, 1/4 cup honey (or maple syrup), 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp instant coffee, chocolate chips
1. Add all the ingredients and whisk to combine. You can use a blender to mix everything together as well.
2. Pour the mixture into a freezer friendly container. A baking loaf pan works just as well. Cover with plastic wrap, making sure it touches the entire surface of the mixture – you don’t want to allow any air in between. Freeze for at least 4-6 hours.
3. Scoop out and enjoy!