Tuesday, March 6, 2012

Paleo Chocolate Coconut Milk Ice Cream

Homemade non-dairy ice cream is one of my favorite uses for coconut milk. I have the ice cream attachment for my KitchenAid stand mixer, and it works like a dream. We are big frozen treat fans around here, so it was one of the best gifts my ex-husband gave me (though I thought it was a bit silly and frivolous at first!)

Health benefits aside, coconut milk provides the most decadent and creamy texture for ice cream. While the girl doesn't tend to like chocolate ice cream, she LOVED this one. With the added chocolate chips and walnuts, it tasted just like rocky road to me (minus the chewy, scary marshmallows).

You could obviously experiment with the mix-ins of your choice, as well as use a different sweetener such as xylitol or stevia.

Homemade Chocolate Coconut Milk Ice Cream

2 cans coconut milk
1/2 cup raw honey
3/4 cup cocoa powder
1 tbs. arrowroot or cornstarch powder
1 tsp. vanilla
1/4 tsp. salt
1-2 cups mix-ins of choice (I used mini dairy-free chocolate chips and raw walnut pieces)

Combine all ingredients through salt in a blender, processing until well-combined. Process according to ice cream machine's instructions, stirring in mix-ins in the last few minutes.