this is far and away, hands down, bar none, one of the best ice creams i've ever had in my life. coconut milk ice cream comes out heavy like custard and yet fluffy instead of slimy. if you've ever had viennetta, it kind of reminds me of that... only better ! this is my secret weapon to getting my failure to thrive, multiple allergy baby to gain weight! i make popsicles out of it, too...
* honey or maple syrup used in this recipe is also very good . just use a little less than you would for the sugar .
2, 14 oz cans of coconut milk (not lite ! i use the thai kitchen brand)
1/3 cup, plus 2 TBSP sugar . (can use coconut sugar too, i used regular and it was perfect)
2/3 cup cocoa powder. (this made it quite chocolately, you could get away w/ using a bit less if desired)
**1tsp vanilla (i omitted due to corn allergy and never noticed it wasn't there)
a dash of sea salt or real salt
combine all ingredients together in large bowl & blend (i just used a handheld whisk). make according to ice cream maker's instructions . we ate it right out of the maker, like soft serve texture, but you can freeze to 'set it up' if you like harder ice cream. this was way better - and way cheaper ! - to do homemade than the dairy ice cream we used to make ! we are going to explore adding fruits and berries to make new flavors next !