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Healthy Chocolate Ice Cream
Issue: 2016/08 - August
Creamy and magically smooth, chocolate ice cream can be healthy, too. This gluten-free and vegan ice cream tastes simply divine, as if it is full of cream and sugar, which are the typical ice cream ingredients. This healthy ice cream does not require an ice cream maker and is as filling and full of chocolate goodness as the “real thing.” It’s a wonderful kid-friendly summer dessert that takes almost no time to make. To make chocolate popsicles, just freeze the blended mixture inside the popsicle molds. If you’d like to make a mocha ice cream version, add 1 teaspoon of espresso powder.
Ingredients:
2 cans Full Fat Coconut Milk
3/4 cup Raw Cocoa Powder
1/2 cup Raw Honey or Maple Syrup
1 teaspoon Vanilla Extract
Instructions:
1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
2. Pour into an air-tight container and freeze for 3-4 hours or overnight.
3. Right before serving, pour into a high-speed blender and re-blend for about 4 minutes. Serve
* If the ice cream is too frozen to remove from the container in order to re-blend, place the container in a bowl of hot water for a few minutes.
