Description
Homemade ice cream is easy and absolutely delicious! We love this easy blender version that doesn’t require making a custard on the stove (and we can’t even taste the coconut milk). If you like this recipe, please leave a star rating in the comments section of this post to help other readers in our community!
Ingredients
- 2 (14-ounce) cans full-fat coconut milk
- 2/3 cup raw chocolate powder (aka cacao) or cocoa powder of your choice
- 1 cup maple syrup (or substitute sweetener of your choice)
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt (I use Real Salt)
- Optional: add 1 teaspoon instant, freeze-dried coffee to enhance the chocolate flavor if making the chocolate version
Instructions
Short Explanation:
Blend all ingredients together in a high-speed blender or whisk by hand in a mixing bowl until smooth, then follow the instructions on your ice cream maker.
More Details:
In general, you’ll set up your ice cream maker, put the frozen bowl on the stand, add the middle paddle, and place the cover on. Turn it on, then pour the mixture into the frozen bowl. Be sure the bowl of your ice cream maker has been in the freezer for at least 24 hours and use it immediately once you remove it from the freezer as they start to thaw quickly.
Mix for 20 to 30 minutes or according to the ice cream maker instructions (always follow the instructions on your ice cream maker).
Enjoy immediately (it will be more of a frozen yogurt texture, or transfer to a double-walled ice cream container and freeze for at least five hours or overnight for scoopable ice cream.)
Important! Do not leave it in the bowl with the mixing paddle—the paddle will freeze right into the mixture once you turn the ice cream maker off.
Keeps in a covered double-walled container in the freezer up to 3 months. (But who are we kidding, we usually eat it within a day or two.)
If you don’t have an ice-cream maker, see the alternative tip below.
Notes
If you don’t have an ice cream maker:
- Use a shallow glass or metal container (a 9×13-inch baking pan would be great) and pour a shallow layer of the mixture in the pan.
- Lay it flat in the back of your freezer. About every 30 minutes for the next 3 hours, quickly stir it with a rubber spatula as it freezes. After 3-4 hours of stirring it every 30 minutes, you should have frozen-yogurt-style ice cream.
Vanilla Variation:
- Leave the chocolate (cocoa powder) out and use one full tablespoon of vanilla extract. Omit the instant coffee powder.
Other Flavors:
- Get creative with the flavor. You could replace the 2/3 cup of cocoa powder here with 1/2 cup strawberries or other fruit or flavor it how you’d like. Use the 2 of cans full fat coconut milk, maple syrup, vanilla, and sea salt as your base, then add 1/2 cup to 3/4 cup of your favorite flavor to make this homemade ice cream your own.
