Coconut-Chocolate Chip Ice Cream (Dairy Free)
July 24, 2014 • Desserts,
I have a problem. It’s National Ice Cream month and it seems I can no longer eat ice cream. Well, to be clear, it seems I can no long digest cow’s milk, and hence most ice creams I’ve traditionally made or purchased. My waistline will benefit from this problem, no doubt, but ice cream is about the only dessert that I really love, so I was feeling mighty deprived when I made this discovery earlier this summer. That is, until my sister posted this recipe on Facebook, which sent me right into the kitchen.I modified the recipe (as I always seem to do) because it just seemed like too much sugar to me, and frankly you could even reduce the sugar a little more if you like because it’s still quite sweet. (Note: the creamy texture in frozen treats comes from a balance between fat content and sugar – that’s why a nonfat, sugar free sorbet will freeze into solid ice and can never have a creamy texture whatsoever.) I also added shredded coconut and dark chocolate chips to my mixture after it was partially frozen, but you certainly can omit those, or you can add in whatever you like (little pieces of chopped up pineapple would be good, don’t you think?). And for all you lactose intolerant people out there (studies say that’s most humans, by the way), party on!
- 2 (14-ounce) cans coconut milk (not low fat)
- ¾ to 1 cup powdered sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- ½ cup sweetened flaked coconut, optional
- ½ cup chocolate chips, optional
- Combine the coconut milk with the sugar, vanilla, and salt in a blender and blend until smooth. Chill the mixture very well and then process in an ice cream machine according to manufacturer's directions. When the mixture is soft serve consistency, stir in the coconut and chocolate chips and spoon into a covered container to freeze fully. To serve, let stand until slightly softened or microwave for 20-30 seconds.
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