This two ingredient no-churn ice-cream will blow your mind. This creamy, rich chocolate coconut ice-cream can be ready to serve in just 2 hours.
I had some last minute guests over for dinner the other night. Some of my guests don’t eat dairy.
Now what’s a butter and eggs girl like me going to serve guests who don’t do dairy?
I had some coconut milk and dark chocolate bars so I thought I’d make some ice-cream.
I heated my coconut milk and melted the chocolate in it.
Then I put it in the freezer to cool before churning. And then I forgot about it while I got everything else together.
No problem. Two hours later, I pulled it out and it was already at the soft ice-cream stage with no crystals.
So I left it in the freezer while we ate. After dinner (about 2 more hours), I scooped this chocolate coconut ice-cream up.
My guests were amazed that it was homemade and dairy free. One guest commented that she couldn’t taste the coconut at all. There is a small hint of coconut.
You have to be careful not to overheat your coconut milk. Coconut milk curdles if it’s overheated.
- 400 grams dark chocolate bars broken into pieces (or 2 1/3 cups dark chocolate chips)
- 2 cups coconut milk
- Heat coconut milk until it's steaming but not boiling.
- Add chocolate and let sit for 5 minutes. Stir to mix.
- Put in a shallow container and cover to freeze.
- Freeze for 2 hours or more.
Amount Per Serving: Calories: 384Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 19mgCarbohydrates: 32gFiber: 4gSugar: 24gProtein: 4g
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.