Chocolate Coconut Ice Cream

 
 
 

This is a treat that I make year round. If you have not figured it out already, I have a sweet tooth and going refined sugar-free in early 2018 I knew I was going to have to find ways to have a little something sweet on occasion. Lately I have been placing the ice cream into Peak ice cube trays right after it is soft and done spinning. Place in freezer until hard and then pop them out and quickly roll them in melted 100% organic dark chocolate and then into chopped hazelnuts. Freeze and enjoy.Um yeah!!!!

 
 

ingredients

  • 1 can organic light coconut milk, chilled

  • 3 tablespoons dark unsweetened cocoa powder (Addictive Wellness Cocoa Powder is my favorite)

  • ¼ cup espresso or dark coffee

  • ¼ teaspoon fresh ground cinnamon

  • ¼ cup toasted unsweetened shredded coconut

  • 4 tablespoons date syrup or maple syrup

  • pinch salt

  • Optional - swirl in nut butter, chopped nuts, chopped 88% or higher dark chocolate, and or dark cherries. You may also substitute other milks instead of coconut.

directions

  1. Add all ingredients to blender. Blender until smooth and blended well.

  2. Pour into chilled Ice Cream machine and follow the manufactures instructions.

  3. Once the Ice Cream is done you can fold in any extras. Enjoy!

 
SweetBonnie HudsonComment