If you missed my last blog post, I am currently giving up dairy and nuts for a while. Variety is the spice of life and I need a little spice! 😉 Well, if I can have this ice cream, who needs dairy?! Really! It’s delicious! You will need just a little patience though because the mixture will need at least 4 hours of chilling time in the refrigerator before placing in your ice cream maker.
If you havent’ bought and ice cream maker yet, you should! On Amazon you can pick up one just like I have for about $55 and you won’t be sorry! I actually just ordered my Mother’s Day present, a compressor run ice cream machine... I am so excited but not as excited as my husband is! I can’t wait to double or quadruple this recipe for when guest come over!
If you don’t have an ice cream maker, check out THIS blog post!
I will never go back to buying ice cream again! Ice cream should only contain a few ingredients and the stuff in the store is just ridiculous, take a look:
I actually feel good about feeding this ice cream and the others in my cookbook to my 2-year-old and he doesn’t know the difference. Don’t worry about the 1/2 cup serving size not being enough. This Triple Chocolate Ice Cream is RICH and Decadent!
Triple Chocolate Ice Cream (Dairy-Free)
Serves 6, 1/2 portions;
9 Net Carbs per serving (6 Net Carbs if you omit the chocolate chips)
2 cans pure coconut milk (24 oz)
1/4 cup plus 2 tbsp raw cacao powder or cocoa powder
1/4th tsp Pure Kal Stevia (to taste), or other sweetener of choice
2 oz unsweetened chocolate, chopped
1.5 tbsp pure vanilla extract
1/4 cup chocolate chips (I use Enjoy Life Brand, THIS bar or THIS recipe from blog)
In medium sauce pan over medium-low heat, add coconut milk and cocoa powder. Whisk well until cocoa powder has been dissolved into milk. As soon as bubbles form on side of pan, turn heat to low and add the unsweetened chocolate, Stevia and vanilla. Stir until chocolate has almost melted. Turn off heat and continue to stir until chocolate is fully melted. Taste for sweetness. Pour into bowl and refrigerate for at least 4 hours or until chilled.
For Ice Cream: Pour cooled mixture into ice cream maker and follow manufactures instructions. During the last minute in the machine, add chocolate chips. Serve immediately.
Optional: Remove ice cream from machine and place in freezer safe container. Freeze for 1 hour before serving for firmer ice cream.
For Popsicle: Pour cooled mixture into molds and freeze for at least 4-6 hours. Use warm water to release mold from frozen pop.
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