Chocolate Coconut Ice Cream
Coconut milk is a popular ingredient in many Asian and tropical cuisines. It adds a creamy and rich flavor to dishes, making it a perfect base for dairy-free ice cream.
This is vegan and gluten free recipe. Dish can be prepared in 250 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 5.
Ingredients
- 1.5 cup Coconut milk
- 3 tablespoon Cocoa powder
- 3 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoon Shredded coconut
Instructions
- In a blender, combine the coconut milk, cocoa powder, maple syrup, and vanilla extract.
- Blend until smooth and well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container.
- Sprinkle shredded coconut on top and gently swirl it into the ice cream.
- Cover the container and freeze for at least 4 hours or until firm.
- Serve the chocolate coconut ice cream in bowls or cones and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 20g7%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.