This dairy-free chocolate custard ice cream uses coconut milk and coconut cream. The end result is silky, satisfying homemade ice cream. It’s also paleo-friendly!
Ingredients
– 1 13.5 oz. can full-fat coconut milk
– 1 13.5 oz. can full-fat coconut cream
– 1/4 cup unsweetened cacao or cocoa powder
– 5 ounces about 1 heaping cup chopped dark chocolate or semi-sweet chocolate chips
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
Ingredients
– 1/3 cup granulated sweetener i.e. monk fruit or coconut sugar
– 5 large egg yolks
– Pinch fine salt
OPTIONAL MIX-INS:
– sliced almonds
– cacao nibs