My absolute favorite ice cream recipe that I have made so far. Of course, I’ve only made four different kinds of ice cream so far, and one of them is still waiting to go into the ice cream maker. I think I’ll go do that after I finish this…so keep your eyes out for a vanilla gelato recipe. 
But back to this one. Three ingredients. One of them is coconut milk. Case closed. My favorite part about this recipe: seeing the faces of my friends and family as they took their first bite. aaaaaahhhhh… Brilliant.
It is kind of…very…rich, so…savor slowly. We served the ice cream with semi-frozen strawberries, and managed to stretch it between about eight people. But then, it’s so rich that those were just the right size servings, even though each person did just get about a half cup.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings 6-8
Ingredients
- 2 cans (13.5 Oz. Size) Full Fat Coconut Milk
- 1-¼ cup Sugar
- ½ cups Unsweetened Cocoa Powder
Instructions
Yields 2 1/2 cups.
In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.
Place in a container and refrigerate until cold, about 4 hours.
Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached.
Note: I use a Cuisinart ice cream maker; churn time was about 20 minutes for a soft-serve consistency.
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