I know some people consider ice cream to be a comfort food, but I never really have. I do enjoy it, but ice cream cravings are so rare for me. The cravings that led to this chocolate ice cream weren’t a common occurrence.
A few weeks ago, on a Saturday night, I went for drinks with a friend. We were both pretty tired and started yawning uncontrollably around 9pm. When we left the pub, I decided I NEEDED chocolate ice cream. That night, I ate dairy (something I never do). I also bought ingredients to make a dairy-free ice cream that wouldn’t cost me $7 for a tiny tub for the next time a craving hit.
This isn’t a recipe to make at 1am (unless you go to bed at 4) so plan ahead. I like to keep a can of coconut milk in the fridge at all times, just in case.
3 Ingredient Chocolate Ice Cream (vegan)
140g of 70% dark chocolate (check the ingredients for milk)
1 can full fat coconut milk
1/3 cup maple syrup or honey
Refrigerate the coconut milk at least 2 hours ahead of time.
Break the chocolate into pieces and put it in a microwave safe bowl. Microwave for 30 seconds at a time until it’s just melted, stirring every time. Make sure not to burn it. Mix the honey or maple syrup into the melted chocolate.
Open the can of coconut milk. Scoop up all the solid stuff out of the can. You can drink the water at the bottom, add it to smoothies, or brush it into your hair not long before showering to make it shine (though it’s not as potent as the thick milk part). I used a new bowl for the coconut milk because the chocolate bowl was pretty hot from the microwave. Mix all the ingredients together until it’s all blended. Place in freezer and remove every 45 minutes to give it a good stir. It should be done after about 2 hours, depending on your freezer.