Dark Chocolate Coconut Cream Ice Cream {Dairy Free + Honey-Sweetened}
Rich and decadent, this dark chocolate coconut ice cream is thick and creamy and absolutely delicious. Not only that, but it's honey-sweetened and dairy free, making it the perfect dessert for everyone to enjoy.
Ingredients
- 4 cups (33.8 ounces) coconut cream see note
- ½ cup (2 ounces) dark chocolate cocoa powder
- ⅔ cup (8 ounces) raw honey
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
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In a medium saucepan, combine coconut cream, cocoa powder, honey, and salt, and whisk well. Heat over medium heat until bubbles just begin to form, whisking often at first and then constantly as mixture begins to get warm.
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Remove saucepan from heat and gently stir in vanilla extract. Cool to touch. Give the mixture a good stir and then cover with plastic wrap. Press plastic wrap directly over mixture so it doesn't develop a film on top. Then chill in the refrigerator for 6 hours or up to 24 hours.
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Process ice cream in your ice cream maker following the manufacturer's instructions. Scrape mixture into a container with a lid. Freeze ice cream for at least 2 hours before serving or up to a week.
Recipe Notes
1. Keep in mind that coconut cream is different than coconut milk. For this recipe I use Trader Joe's brand of coconut cream (aff. link) which is 30% coconut fat. It takes about 2 ½ cans for the full recipe. I've used other brands also with success.
2. I've also made this recipe with regular cocoa powder with success, but I prefer the color and flavor with dark cocoa powder (aff. link).
3. I use raw honey in this recipe that I buy in bulk from a local source. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup so it turns out different.
4. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love 