Dairy-free, soy free. An amazingly rich and creamy ice cream. Very low in refined sugars. Definitely worth the effort and the wait! Excellent with nuts, shaved coconut, and/or fruit.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 hr 20 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice to create an ice bath for a small saucepan.

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  • Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.

  • Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.

  • Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.

  • Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.

  • Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.

Nutrition Facts

266 calories; protein 3.2g 7% DV; carbohydrates 16.6g 5% DV; fat 24.1g 37% DV; cholesterolmg; sodium 14mg 1% DV. Full Nutrition