Who doesn’t like a good serving of ice cream in the heat of summer? For those of us living with celiac disease and food intolerances, though, it can be complicated (and expensive) to find ice cream that’s safe to eat. Between the long list of ingredients, added flavors and colors, and the steep price tag, it can be hard to find a safe, affordable, tasty ice cream to enjoy.
If you love chocolate as much as I do, you’ll absolutely love this recipe! It’s incredibly simple– just four ingredients– and affordable. And it only takes five minutes to prepare!
1 13.66 oz (403 mL) can full fat coconut milk
1/2 cup unsweetened Dutch cocoa
1/3 cup maple syrup
1/2 tsp vanilla extract
In a medium mixing bowl, combine liquid ingredients; whisk together. Gradually add cocoa, whisking to combing. Continue beating for 2-3 minutes to add air (this is optional; it makes the ice cream a little “fluffier” and creamier). Pour into a freezer-safe container. Freeze for 3-4 hours.
This recipe is naturally gluten free, dairy free, and vegan. If you prefer a different kind of milk, feel free to experiment. I would recommend sticking to a full fat milk if possible, though, for creamier ice cream.
If you don’t like maple syrup, feel free to substitute with your own liquid sweetener of choice. You can also add more or less sweetness to suit your taste.
If you don’t love darker chocolate, you could try reducing the amount of cocoa in the recipe. This amount yields a pretty dark chocolatey flavor. Alternatively, you could add more milk or sweetener to balance the bitterness of the chocolate.
This recipe also works well with mix-ins, such as chocolate chips, nuts, candy, etc. I would recommend freezing it for an hour or so so that it’s less liquid, then whisk in the ingredients. You can also add the toppings when serving, like a sundae.
For best results, pull the ice cream from the freezer 30-45 minutes before serving to soften.