Coconut Chocolate Ice Cream

Coconut Chocolate Ice Cream 

This recipe results in a deliciously smooth chocolate ice cream, perfect for those who are dairy-free. We sprinkled ours with some chopped dark chocolate which adds a lovely textural crunch.  

Serves: 4 

Prep Time: 5 minutes 

INGREDIENTS  

-1 x 400ml tin coconut cream 

-½ cup cocoa 

-1 teaspoon vanilla bean extract 

-1/3 cup honey 

METHOD 

1. Put all the ingredients into a bowl and blend well using a stick blender.

2. Cover the bowl and put in the freezer.

3. Once the ice cream starts to freeze around the edges remove from the freezer and blend again with the stick blender.

4. Continue to do this every hour or two until too thick to blend. This incorporates air into the ice cream for a lighter consistency.  

5. Remove the ice cream from the freezer several minutes before you want to serve it to allow it to soften a little then scoop and serve.