Chocolate & Coconut Milk Ice-Cream
5 mins + freezing 
4 
Our Chocolate & Coconut Milk Ice-Cream is perfect for a blisteringly hot summer day. Ideally, it’s also easy and quick to make so you can entertain the kids with a bit of cooking.
This ice-cream alternative is made with natural dairy-free (optional vegan) ingredients. Food Thoughts Luxury Dark Chocolate Chips (70% cacao solids) add an indulgent warmth to this ice-cream, which is ideal for a daytime treat to cool down or as a dessert after a mid-week dinner. This recipe is not only dairy-free, but can be made as sugar-free too, using honey for a touch of sweetness! You can serve this chocolate & coconut milk ice-cream in a cone or with some red berries on the side. Sprinkle some Chocolate Coated Roasted Cacao Nibs to increase the level of crunchiness and satisfaction! They are dairy-free as well
THIS RECIPE CAN BE ADAPTED FOR VEGANS by replacing the honey with maple syrup.
You will need
- 400ml can coconut cream - the thicker the better
- 25g Food Thoughts Organic Cocoa Powder
- 4 tbs honey (or maple syrup for vegans)
- 1 tsp vanilla essence
- DECORATION:
- 4 frozen cherries
- 2 tbs Food Thoughts Chocolate Coated Cacao Nibs
Method
Put all the ingredients, excluding the honey / maple syrup, into a blender and blend until smooth and creamy. Add the honey or maple syrup to taste (we have given you guidelines). Blend again until mixed in completely.
Transfer the mixture to a freezer safe container with a lid. Place in the freezer for 4-6 hours or until it becomes firm. Remove from the freezer 10-15 minutes before serving.
We have topped our ice-cream with a handful of dark, chocolatey, and delicious Food Thoughts Chocolate Coated Cacao Nibs.
