More and more people these days can’t eat dairy or processed sugar. They try many of the commercially available non-dairy “ice creams” but sometimes these don’t hit the mark. If you want something that tastes more like homemade ice cream, try this recipe that uses coconut milk and agave syrup or honey. Top it with toasted sliced almonds or chopped pecans. It’s a cool summer treat.
5.3 ounces dark (73%) chocolate bar
1 cup almond milk (see Grain and Nut Milks)
1 (13.66 ounce) can regular coconut milk (tested with Thai Kitchen), not “lite”
1⁄2 cup agave syrup or honey 1 teaspoon vanilla extract
Gently melt chocolate over double boiler. Add almond milk; whisk and heat until blended. Cool until warm.
Pour mixture into blender. Add coconut milk, agave syrup or honey, and vanilla. Blend. Chill for at least an hour, or until mixture is cold.
Freeze in ice cream freezer according to manufacturer’s instructions. Spoon into another container, cover, and freeze for at least an hour before serving.