3-Ingredient Chocolate Coconut Ice Cream
Easy recipe for the best 3-ingredient chocolate ice cream. This is a family favorite recipe that we make on repeat most weekends. Raw cacao powder is packed with polyphenols, making this recipe actually good for you!
Ingredients
- 2 cans full-fat coconut milk
- 1/2 cup cacao powder
- 3/4 cup pure maple syrup
- 2 tsp vanilla extract (optional)
Instructions
- In a blender, add all ingredients. Blend for 20-30 seconds. Scrape the sides and blend again if necessary to get all the cacao powder incorporated.
- Pour in your favorite ice cream maker.
- Because the coconut milk is used at room temperature, the ice cream typically takes about 40 minutes to churn and firm up. If you refrigerate the coconut milk overnight before making the recipe, the ice cream will be ready in about 25-30 minutes.
- Once the ice cream starts coming together, you are welcome to add goodies, like 1/3 cup mini chocolate chips or the Simple Mills Oreos (crushed up), which are a great add-in for special occasions.
- Transfer the ice cream to a container and freeze until ready to serve. Using a rice spatula (usually included with a rice cooker) is most effective for removing all the ice cream from the container.
- Ice cream will stay fresh and delicious for 1 week.