Is there anything better than ice cream on a hot summer day?

This recipe requires nothing but time and a little effort. No machine needed, And it’s dairy- and egg-free.

Did I mention this also tastes like a very famous coconut and chocolate bar? That’s right. It is like a bounty bar and ice cream all rolled into one oh-so dreamy dessert.

Ingredients (serves 6-8)

  • 2 tbsp coconut oil
  • 1 can full-fat coconut milk (the tetra packs won’t work here, you need the creamy topping)
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 cup cocoa powder
  • pinch of salt

Directions

  1. In a saucepan over medium heat, combine oil, coconut milk, almond milk, sugar, and vanilla.
  2. Bring to a low boil and simmer for 2 minutes. Don’t skip this step. Melting together the oil, cream and sugar is what makes this ice cream creamy, not grainy.
  3. Take off the heat and whisk in cocoa powder and salt.
  4. Let cool for 20 minutes and then place in a deep container.
  5. Place the container in the freezer and vigorously mix with a fork every 3o minutes for 2-3 hours. It’s worth it.
  6. Go to your happy place (and eat ice cream).

 

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