Dairy-free Ice Cream


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Since my daughter is unable to eat ice cream without serious digestive consequences, I have purchased a homemade ice cream maker.

This evening we took our first stab at making coconut milk ice cream and boy was it yummy! It was a little runny in the picture because I couldn’t wait to taste it or post this delicious recipe.

This ice cream was so much easier than I expected.

Chocolate Coconut Milk Ice Cream

Yields: 8 servings

Ingredients:
2 14 oz. can full-fat coconut milk (<– this brand is BPA-free)
1/2 cup + 4 Tablespoons cocoa powder
1/2 cup honey (or maple syrup, for vegans)
2 teaspoons vanilla extract

Directions:

1. Combine these ingredients in your blender. Blend for 1 minute, scraping down the sides.

2. Pour contents into your ice cream maker that is ready to go.

3. Make ice cream per your ice cream maker's instructions. It usually takes 20 to 30 minutes.

4. The ice cream will be super soft. Freeze for at least 2 hours for ice cream to harden.

5. Enjoy!

Notes: This recipe can be doubled to make more or halved for less. Try with walnuts or almonds.

The original recipe is from: http://detoxinista.com/2012/09/chocolate-coconut-milk-ice-cream/.

See more healthy recipes at: http://emily-gamache.healthcoach1.integrativenutrition.com/recipes

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