Now that “rich” part sounds naughty, doesn’t it? But happily it’s not. This gluten-free, dairy-free chocolate ice cream gets its richness from four simple ingredients: coconut milk, bananas, maple syrup, and cocoa powder. And if you don’t eat much in the way of refined sugar (or even unrefined sugar), you might be able to get away with leaving out the maple syrup completely due to the natural sweetness added by the ripe bananas. I’ll confess that this post is not the one I planned to share today, but when I made this dairy-free chocolate ice cream this morning for Son and it turned out so delicious … well, I had to change my plans! Happy Wednesday, right?
The Ice Cream on the Paddle Made for a Yummy Breakfast!
Be sure to check out the Wednesday blog carnivals, Allergy-Free Wednesdays (hosted by several bloggers) and Gluten-Free Wednesday (hosted by Linda of The Gluten-Free Homemaker), as well as Ricki’s (Diet, Dessert and Dogs) whole foods, vegan Wellness Weekend event each week. Note that not all Allergy-Free Wednesdays and Wellness Weekend recipe entries are gluten free. Always check recipe “labels” and ingredients.
Rich Chocolate Ice Cream (Gluten Free, Dairy Free, Vegan+)
(Click here for a printable version of this recipe.)
1 can (13.5 ounces) full-fat coconut milk, chilled for long time (24 hrs is good)
2 heaping tbsp plus ½ heaping tsp of cocoa powder
2 to 3 tbsp maple syrup (optional)
2 large ripe bananas
Pinch sea salt (optional)
Pour coconut milk into glass measuring cup to equal 1/3 cup. Heat in microwave for 20 seconds. Whisk in cocoa powder. Set aside.
Add remaining coconut milk, maple syrup, bananas, sea salt, and, last, the cocoa-coconut milk mixture to the blender. (Or you may add ingredients to a large bowl and mix using a hand mixer.)
Blend about a minute or until all ingredients are fully incorporated.
Pour into frozen ice cream tub in ice cream maker. Churn for about 20 to 25 minutes. Eat immediately as soft-serve ice cream or freeze an additional amount of time in your freezer if you want a really firm ice cream.
Shirley’s Notes: Those who don’t eat much sugar (refined or unrefined) may choose to leave out the maple syrup or reduce the amount. Taste the mixture after blending, but before churning to determine if you need to add more maple syrup. If you do not use a microwave oven, you may pour 1/3 cup of coconut milk into a small saucepan and heat slowly until warm and then whisk in your cocoa powder before adding to mixture in blender. As you can see, I used very large bananas, using much smaller bananas would probably still result in a delicious ice cream, but may change the balance of flavors and creaminess. While this ice cream can be frozen for eating later, I like it best eating it soft serve right when it’s done churning. If you don’t have an ice cream maker, you may want to try an alternative method of making ice cream like this one from David Lebovitz or this one from Katie Did. If your coconut milk has not chilled quite long enough, using frozen bananas may add just enough of a chill factor to allow you to still make ice cream.
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