I love coconut milk ice cream. So Delicious has a no sugar added kind that has flavors in chocolate and vanilla. The ingredients are minimal and the only sweetener used is erythritol. It is delicious and is only 5 grams of carbohydrates for a ½ cup serving! It is also full of good fats. I’ve found this ice cream at Whole Foods, Natural Grocers and some Hugo’s. The only downside of this ice cream is that its $5/pint. That’s a bit pricey. So I decided I’d try to create my own coconut milk ice cream with minimal sweetener.
One set back I had was that I do not have an ice cream maker. So, I found a recipe that does not require an ice cream maker and adapted it. If you simply blend all the ingredients without the vodka, the ice cream will be incredibly hard to scoop. The vodka lowers the freezing point and allows it to be scoop-able, however you do need to let it sit out for 30ish minutes or stick it in the microwave for 30-45 seconds. If you are sticking it in an ice cream maker, omit the vodka because it’s probably not necessary.
This ice cream did turn out a bit icy, but I still thought it tasted great. I like to add berries and almond butter to it!
**Update 7/17/16: I used 1 tsp of arrowroot starch instead of the vodka and it turned out great! The ice cream still needs to sit out for a while before eating or placed in the microwave but it seemed creamier and richer!
Servings: 4 (1/2 cup each)
- 1 can full fat coconut milk
- ½ cup cocoa powder
- 1 oz. dark chocolate (90% Lindt Chocolate Bar)
- 2-3 T honey
- 1/8 tsp. Salt
- 1 T. vodka or 1 tsp. Arrowroot starch (**Note: If the coconut milk you are using contains guar gum, only use 1/2 T. or 1/2 tsp. arrowroot starch as the texture is different with this component)
Blend all the ingredients in a blender and pour into a freezable container. Stick in the freezer for 4-6 hours. Good for 3-4 weeks!