Dairy-Free Chocolate Fudge Ice Cream
Dairy-Free Chocolate Fudge Ice Cream
Ingredients
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 2 tablespoons unsweetened cocoa powder, to 3 tablespoons
- 1 teaspoon honey, to 2 teaspoons
- 1 pinch sea salt
Instructions
- 1
Carefully open the can of full-fat coconut milk. If the cream has separated from the water, gently stir it back together before pouring. Pour the entire can of coconut milk into a clear glass bowl.
⏱️ 1 min
- 2
Add 2 to 3 tablespoons of unsweetened cocoa powder to the coconut milk in the bowl. Start with 2 tablespoons for a milder chocolate flavor and add more if you prefer a richer taste.
⏱️ 1 min
- 3
Add 1 to 2 teaspoons of honey to the mixture. Adjust the amount to your sweetness preference. For a sweeter ice cream, use 2 teaspoons.
⏱️ 1 min
- 4
Add a small pinch of sea salt to the ingredients in the bowl. The salt enhances the chocolate flavor and balances the sweetness.
⏱️ 1 min
- 5
Using a wooden spoon or whisk, stir the mixture thoroughly until all ingredients are completely combined and the consistency is smooth and uniform. Ensure there are no lumps of cocoa powder.
⏱️ 3 min
- 6
Pour the stirred chocolate coconut milk mixture into a freezer-safe plastic container with a lid. Ensure the container is suitable for freezing.
⏱️ 1 min
- 7
Place the sealed container into the freezer, ensuring it is on a flat surface.
⏱️ 1 min
- 8
Freeze the mixture for at least 4 hours, or until firm enough to scoop. For best results and a firmer consistency, you can freeze it overnight.
⏱️ 240 min
- 9
Once frozen, remove the container from the freezer. If it's too hard to scoop immediately, let it sit at room temperature for 5-10 minutes to soften slightly. Scoop the ultra-creamy dairy-free chocolate fudge ice cream into a serving bowl, such as a coconut shell bowl or a standard dessert bowl.
⏱️ 1 min
- 10
Serve immediately and enjoy this rich, smooth, and naturally sweet dairy-free treat.
Kitchen Tools
Nutrition Facts (per serving)
Dairy-Free Chocolate Fudge Ice Cream
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 2 tablespoons unsweetened cocoa powder, to 3 tablespoons
- 1 teaspoon honey, to 2 teaspoons
- 1 pinch sea salt
Instructions
- 1
Carefully open the can of full-fat coconut milk. If the cream has separated from the water, gently stir it back together before pouring. Pour the entire can of coconut milk into a clear glass bowl.
⏱️ 1 min - 2
Add 2 to 3 tablespoons of unsweetened cocoa powder to the coconut milk in the bowl. Start with 2 tablespoons for a milder chocolate flavor and add more if you prefer a richer taste.
⏱️ 1 min - 3
Add 1 to 2 teaspoons of honey to the mixture. Adjust the amount to your sweetness preference. For a sweeter ice cream, use 2 teaspoons.
⏱️ 1 min - 4
Add a small pinch of sea salt to the ingredients in the bowl. The salt enhances the chocolate flavor and balances the sweetness.
⏱️ 1 min - 5
Using a wooden spoon or whisk, stir the mixture thoroughly until all ingredients are completely combined and the consistency is smooth and uniform. Ensure there are no lumps of cocoa powder.
⏱️ 3 min - 6
Pour the stirred chocolate coconut milk mixture into a freezer-safe plastic container with a lid. Ensure the container is suitable for freezing.
⏱️ 1 min - 7
Place the sealed container into the freezer, ensuring it is on a flat surface.
⏱️ 1 min - 8
Freeze the mixture for at least 4 hours, or until firm enough to scoop. For best results and a firmer consistency, you can freeze it overnight.
⏱️ 240 min - 9
Once frozen, remove the container from the freezer. If it's too hard to scoop immediately, let it sit at room temperature for 5-10 minutes to soften slightly. Scoop the ultra-creamy dairy-free chocolate fudge ice cream into a serving bowl, such as a coconut shell bowl or a standard dessert bowl.
⏱️ 1 min - 10
Serve immediately and enjoy this rich, smooth, and naturally sweet dairy-free treat.