Maple-Sweetened Chocolate Coconut Ice Cream

Thursday, May 30, 2019

Words & Photography
by Alyson Morgan

I spent my day digging trenches for potatoes and started painting our house. The plan was to throw a painting party this weekend in celebration of my birthday, but now it looks like a storm is coming in, so there goes that.

So I'm shifting my expectations to see what I can get done on my own. After a long day of manual labor, I'm taking it easy tonight with this treat. This maple-sweetened coconut milk ice cream definitely does not disappoint. Griffin has been asking for this treat, it's a super simple and satisfyingly healthy(ish). Slowing down to savor this moment, in typical Taurus fashion. Recipe below.

Maple-Sweetened Chocolate Coconut Ice Cream

2 cans of full fat coconut milk refrigerated (just the coconut meat from one leaving the liquid out)
3/4 cup cacao powder
1/2 cup maple syrup or honey
2 tsp vanilla extract (if you don’t have it that’s okay)
1/4 tsp salt

1. Blend all ingredients in a blender. It’s best to stir first to incorporate the cacao powder. Blend until fully mixed, scraping down the sides.
2. Pour into an ice cream maker and turn on for 20 minutes.
3. Serve or freeze for later. If frozen for later, let sit out for 10 minutes before serving.


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