ICE_CREAM
Deep Chocolate Coconut Ice Cream
🍒 Be the first to rate this🥄 6 min prep❄️ 24 hr freeze🍦 1 pint
ChocolateyTropicalCreamyFruitySweet
Came out darker than I expected, in a good way. This Deep Chocolate Coconut Ice Cream uses full-fat coconut milk, cocoa powder, maple, and vanilla, and the Ninja Creami spins it into a scoopable dairy-free pint that doesn't taste like a compromise. My wife, who is normally suspicious of anything 'dairy-free,' went back for seconds before she clocked what it was. Whisk the cocoa powder in really well before freezing or you'll get dry little clumps in the spin. If the first pass looks crumbly, splash in a bit of coconut milk and re-spin.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
6 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Full-fat Canned Coconut Milk1.5 cup
- Cocoa Powder2 tbsp
- Maple Syrup3 tbsp
- Vanilla Extract0.5 tsp
Directions
- 1Whisk the coconut milk with cocoa powder, maple syrup, and vanilla until no lumps remain.
- 2Pour into a Creami pint below the max-fill line.
- 3Freeze flat for about 24 hours.
- 4Process on the ICE CREAM setting.
- 5Add 1 to 2 tablespoons of coconut milk and Re-spin if it comes out crumbly.
- 6Scoop and serve.
Ratings & Reviews
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