This naturally gluten-free and dairy-free chocolate ice cream gets its goodness from four simple ingredients: coconut milk, bananas, maple syrup, and cocoa powder. It's rich, creamy, and absolutely delicious.
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.
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.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/gluten-free-dairy-free-vegan-rich-chocolate-ice-cream/