This stuff is amazing.
Having recently found out I am now lactose intolerant, I was super sad that this summer would be sans ice cream. But then….
I found out Coconut Milk ice cream is a thing! Not only is it (in my opinion) better than regular ice cream, it is super easy to make and freezes fast. It doesn’t need very many ingredients either, so win-win all around.
So without further delay, here is the recipe I used.
1 14 oz. can of full fat Coconut Milk
1/4 cup cocoa powder
1/4 cup honey
1 teaspoon vanilla
First pour your Coconut Milk into a bowl. Then you can measure and add in your cocoa powder, honey, and vanilla. Whisk this until it looks smooth, and then pour into a container for the freezer. Alternatively you can use an ice cream maker, but this gets frozen really fast compared to regular ice cream so it’s not necessary.
Then all you have to do is wait a few hours (mine took 20 mins…seriously it can be quick) and you’re ready to enjoy!