Chocolate Coconut Ice Cream (dairy-free, gluten-free)
“Oh my God – this tastes like real ice cream!” Erik exclaimed. After years of dairy deprivation, he makes do with soy and coconut milk ice creams from the store, but he rated this far above all of them. It’s very rich, creamy, and easy (3 main ingredients), and adapted from a great recipe on Savory Sweet Life, with a little rum and vanilla added in. It could easily be made almost no-carb by using liquid Stevia instead of some of the agave (agave covers up Stevia’s bitterness). T1 lowdown – this is very low GI, and we’ve ended up just correcting down rather than bolusing for it up front. Enjoy!
1 14 oz can coconut milk -> 3 carbs
Use full fat coconut milk rather than “light” or “reduced fat” for full-on, ice cream richness!
1/3 cup agave syrup -> 80 carbs
2 tablespoons cocoa powder -> 4 carbs
Favorite brand: Ah!Laska Baker’s Cocao – very, very chocolatey
1 teaspoon vanilla extract
1 tablespoon rum/orange liquor – big flavor booster
Optional additions (may change carb factor): shredded coconut, chopped chocolate, shot of cold espresso, cinnamon, cayenne pepper (for Mexican version)
Put everything in a blender.
Blend everything for 30 seconds (or beat by hand like we did for several minutes!), pour into ice cream maker, and follow manufacturer’s directions.
Totals (serves about 4 people): 510 grams/18 oz, 87 carbs
Carb factors: .17 carbs/gram, 5 carbs/0z