Chocolate Coconut Ice Cream

Last summer I got the ice cream attachment for my KitchenAid mixer.  I waffled a bit before buying it because I wasn’t sure I’d get that much use out of it, and I despise having useless kitchen gadgets cluttering my precious cabinet space.

Well, needless to say, I’ve gotten more than my money’s worth of use out of it.  It’s a wonderful tool for making any kind of frozen concoction quickly and easily.

Plus it’s a huge bonus to get to create healthier options than what’s available to buy.  I tend to shy away from any ice cream recipe that calls for eggs, and I usually substitute coconut cream for the fat-laden sweetened condensed milk.  That way, our summer dessert indulgence doesn’t have to be so costly.  ;)

After all the variations I made last year, I think this new recipe is my favorite.  (maybe because I’m a chocoholic at heart? Maybe.)  :D  It is rich and chocolatey…and….and… soooo good!

1 cup almond milk

2 cups sweetened coconut cream

2 cups whipping cream

2 heaping T cocoa powder

1/2 cup coconut flakes

In a large bowl, whisk milk and coconut cream together until smooth and frothy.  Add cocoa powder and continue to whip until completely incorporated.  Slowly add in whipping cream.

Turn mixer on to “Stir” setting.  Slowly pour ice cream batter into ice cream maker bowl.  Let mix for 20 minutes.  Add coconut flakes and continue mixing for another 10 minutes or until desired consistency.   Ice cream will be the consistency of soft-serve once mixing is complete.  Serve immediately or transfer to air-tight container, seal and freeze for an additional 2-4 hours to harden further.

Decadent summer indulgence, without the guilt!