Chocolate Almond Milk Ice Cream
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  1. ¾ cup cocoa powder or raw cacao, sifted
  2. ½ cup honey, liquid
  3. Pinch salt
  4. 1 cup almond milk
  5. 1 can full-fat coconut milk
  6. ½ TBSP vanilla extract
  1. In a medium bowl, use a hand mixer on low speed or whisk to combine cocoa, honey, salt and almond milk.
  2. Stir in the coconut milk and vanilla.
  3. Cover and refrigerate for 1-2 hours or overnight.
  4. Turn on the ice cream maker; pour the mixture in and let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
  1. Makes about 5 cups.
  2. *This recipe is perfectly proportioned for a 1 ½ quart ice cream maker like the Cuisinart Ice Cream Maker.