It's not summer yet, but I'm already craving (and testing) all the amazing treats I want to create on those sunny days to come. My first test was this delicious and ridiculously simple chocolate-coconut ice cream.
I always thought of ice cream as something that was impossible to make at home. Even using an ice cream maker seemed like a lot of work for me, and I never felt the need to try to make it at home since ice cream is not usually my go-to treat. Then I visited Bi-Rite Creamery in San Francisco and had their chocolate vegan ice cream and life was different. That ice cream is always worth the 30 minute wait. Since trying Bi-Rite Creamery, I knew I had to come up with my own healthy version to avoid indulging again. And that I did.
I still don't have an ice cream maker, but that is not necessary for this recipe. Making vegan ice cream turned out to be very easy. All I used was a blender and a glass container to freeze the ice cream in. The best part is that I only used 4 ingredients and the ice cream is gluten-free, dairy-free, and refined sugar-free. It couldn't be better if you ask me. It's a perfect guilt-free treat or snack for adults and kids.
Please try this recipe and share below how yours turned out. Feel free to substitute pistachios with any type of nut.
1 can coconut milk (make sure to use full-fat, otherwise, ice cream won't be creamy)
3 Tablespoons raw cacao powder
1/4 cup coconut nectar or raw honey
1/4 cup chopped pistachios
pinch of sea salt
- Place all ingredients in blender and blend until smooth.
- Pour in glass container or dish and place in freezer for 6-8 hours, until completely firm.
- Serve scoops using ice cream scooper (or eat straight from container, which I may or may not have done)