Here’s a delicious treat for your weekend! This is a recipe that I posted a long while back, but it is buried in a post with another recipe. And since it is quick and fairly healthy, I decided to re-post. Plus, it’s summer, so who doesn’t love some ice cream?!
I should note that the original recipe is not mine; however, I do not remember where I found it. This time around I did add a 1/2 teaspoon of almond extract, which was a nice twist.
CHOCOLATE COCONUT MILK ICE CREAM
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2-14 oz cans full-fat coconut milk
2/3 c. sugar or agave nectar (I used coconut sugar)
1/4 c. unsweetened cocoa powder
1 1/2 tsp vanilla extract (feel free to replace 1/2 tsp of vanilla with 1/2 tsp almond extract)
Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.
Pour into the bowl of an ice cream freezer and freeze according to the manufacturer’s directions. Serves 4.