Mocha Coconut Milk Ice Cream

Ice cream. Ahhh. What is more delicious on a sunny afternoon? I can't think of anything off the top of my head, frankly.

This chocolate coconut milk ice cream, featuring the gorgeous caramel notes of coconut palm sugar, is rich, creamy, smooth, just sweet enough.... oh, baby! Then come its hidden virtues: low-carb, low-glycemic, vegan, and lactose-free. This recipe can be enjoyed by just about anyone. Your mouth will have trouble believing that this is a healthy treat!













Mocha Coconut Milk Ice Cream
makes approximately 1 quart

2 cans full fat coconut milk (14 oz each)
1/2 cup unsweetened cocoa powder
2 pinches salt
1 cup plus 2 tsp Coconut Palm Sugar
1 cup fresh brewed espresso; decaf or caffeinated (2 double espressos) or best quality, fresh brewed, VERY strong coffee

Toppings: Toasted unsweetened coconut curls, and/or toasted almond pieces

Tools: a blender, immersion blender or food processor
an ice cream maker

Combine all of the ingredients, and using either an immersion blender, blender, or food processor, process briefly to combine and emulsify the ingredients. (I swear by my immersion blender.) Place the mixture in the refrigerator and chill until completely cold.

Following your ice cream maker's instructions, pour the mix into the bowl of the ice cream maker and churn until it reaches the consistency of soft-serve ice cream. (If you have too much ice cream mix to fit in the maker, set it aside to freeze as a second batch. The ice cream freezes so fast that even a low-tech ice cream maker like my ancient Donvier stays cold enough to freeze the extra mix.)

Unlike ice cream made with dairy products, coconut milk freezes VERY fast and VERY hard, and is at its most luscious creamy state of goodness when it is softer than dairy ice cream. Therefore, it is best to serve it right away, rather than freeze it and serve it later. Since it comes together so fast, you can have everything ready and then make it just before serving. Or, if you wish to freeze it, be sure to allow ample time for it to soften; far more than you would for dairy ice cream. This is one ice cream that could probably make it safely to a party in a hot car!

The ice cream is delicious on its own, but topping it with toasted coconut curls and/or almond slices makes it even more divine.

Notes: if you don't have a blending tool, this can be made with a whisk. The coconut palm sugar dissolves very quickly, but the cocoa powder tends to clump. You may wish to put the cocoa through a sieve if you are using this method.

Coconut Milk: you can use light coconut milk, but it just won't be as good.