Sunday, October 11, 2009

Cocoa-Coconut Ice "Cream"!

Ooooh, I think I'm in love. This is wonderful. I was just poking around the Internet reading some stuff related to work when I clicked through to a website where this recipe was posted. It sounded good enough that I broke out the never-been-used electric ice-cream maker I picked up at a garage sale two years ago and went out in search of rock salt and agave nectar - neither of which proved difficult to find.

If you like chocolate ice cream - even if you are sensitive to dairy products - you may really like this lovely vegan recipe.

1 can coconut milk (try “Thai Kitchen” brand)
1/3 cup unsweetened cocoa powder (e.g., Hershey's)
3 Tbsp dark or medium agave nectar (a sugar alternative), or honey
1 tsp vanilla

1. Mix the cocoa powder, agave, and vanilla in a small bowl.
2. Whisk in the can of coconut milk.
3. Pour the mixture into an automated ice cream maker.
4. Turn it on, and layer in the ice and salt per ice-cream maker's instructions.
5. Wait 20 minutes.
6. Eat immediately, if possible. It gets hard if it's been in the freezer a while.

My source says you can also stir in mini chocolate chips or frozen blueberries mid-way through the freezing process!

Serves 2.

1 comment:

Megan Noel said...

mmm. there is a commercial icecream available at ballard market that is coconut based. you might try that too, i keep meaning to try it...