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Dairy-Free Chocolate Ice Cream with Toasted Coconut

Living Well Spending Less®
  • minutes
  • Serves 12

INGREDIENTS

1/3 cup

cocoa powder

1/4 cup

+ 1 tablespoon coconut oil

3/4 cup

sugar

1 can

coconut milk

1 1/2 tsp

vanilla

3 cups

Silk Almond Milk (I used vanilla flavor)

1 cup

toasted coconut, plus extra for topping (toast coconut by spreading it on a cookie sheet and baking at 350 degrees for 10 minutes)

ice cream maker

Note: If you are using the KitchenAid ice cream attachment bowl, turn your freezer to its coldest setting, then make sure the bowl has been chilled in this very cold freezer for at least 24 hours! Making ice cream is not hard, but this part is important!