I am intolerant to dairy, and ice cream (particularly chocolate ice cream) has been something I have particularly missed since becoming intolerant to dairy. One day, I decided to attempt to make a coconut ice cream just by freezing coconut milk and it worked quite well. This recipe was one I came up with a few months later when I started to experiment more with adding flavours to the coconut milk, and at last I can have chocolate ice cream again!
Pour the coconut milk into the container you will be storing your ice cream in.
Add 3 tsp of cocoa powder and stir this in thoroughly until it has all become one colour.
Add in 2 tsp of sugar (or more/less to taste, given that some brands of coconut milk and some brands of cocoa powder will be different sweetness‘s in the first place - it‘s best to try it as you‘re going along!)
Finally, stir in the vanilla extract.
Put the lid on and put the ice cream into the freezer for four-six hours, stirring every two hours for the best results.
Serve! It can be served alone or with cookies for an added treat!
If the coconut milk has separated into water and milk, mix it all back together using a spoon until it is of the consistency of double cream before adding any more ingredients.