Name: Dairy-free Double Chocolate Coconut Ice Cream
Total time: 30 min
Yield: 4
Cuisine: Dairy-free
Ingredients: 1 can coconut milk ((refrigerated overnight)); 1 cup diary-free milk ((soy milk or hemp milk)); 1⁄2 cup honey ((maple or agave syrup for vegan version)); 2 tablespoons cocoa powder; 1⁄4 cup dairy-free chocolate chips

Dairy-free Double Chocolate Coconut Ice Cream

Creamy, chocolatey, heavenly. This dairy-free ice cream is naturally sweetened. So delicious you won’t have any leftover to store.

CourseDesserts
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
4	30minutes

Servings	Prep Time
4	30minutes

Ingredients

1can coconut milk(refrigerated overnight)
1cup diary-free milk(soy milk or hemp milk)
1⁄2cup honey(maple or agave syrup for vegan version)
2tablespoons cocoa powder
1⁄4cup dairy-free chocolate chips

Instructions

Place entire can of coconut milk, dairy-free milk, honey and cocoa powder into a blender and mix until smooth.
Pour mixture into ice cream maker and follow manufacturers directions.
Once the ice cream has hardened, add the chocolate chips (approximately 20 minutes after starting the ice cream maker, or 5 minutes before the ice cream is finished).
Serve immediately, or freeze in an air tight container.

Recipe Notes

If stored in the freezer for longer than a few hours, allow to sit and soften for about 5 minutes before serving.