Intensely creamy dairy-free ice cream for those who want a taste of heaven for their dessert!
Much better than the ordinary dairy ice cream, this recipe has less sugar and fat since it uses a non-dairy base. An extra factor is the health benefit you get from coconut which is easier to digest, allergy free and loaded with great fats.
(use organic where possible)
- 2 x 14-ounce cans full fat coconut milk
- ⅔ cup raw chocolate powder or organic cacao
- 1 cup maple syrup (or substitute honey or pitted dates)
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 1 tsp instant, freeze-dried coffee