how to make that amazing coconut-milk ice cream
So I’ve been a little obsessed with duplicating the Turtle Mountain chocolate “ice cream” I blogged about recently.
Obsessed enough to dig the ice cream maker we got as a wedding present 20 years ago out of the basement.(It got used once. By my sister-in-law.)
Using the ice cream maker, the result was fabulous.Only problem is that it didn’t freeze up to ice cream consistency–only a thick milkshake consistency.Here’s the super-easy recipe, with two options, using an ice cream maker or the BlendTec:
WORLD’S BEST CHOCOLATE “ICE CREAM”
1 can coconut milk
½ cup raw, organic agave
¼ cup raw chocolate powder (you could use chocolate nibs, or nonalkalized cocoa)
¼ tsp. sea salt
Blend all in BlendTec until smooth and process in ice cream maker for 30 mins.
Or, what worked better for me was to freeze most of the concoction into 10 ice cubes, then blend the ice cubes and the remaining liquid mixture in the BlendTec, serving immediately.
Enjoy!(And this will be in Ch. 11 of 12 Steps to Whole Foods.)