As an acupuncturist, recommending frozen fat seems like a sin. Cold fats are particularly difficult to digest. But I’m also of the opinion that you need to be able to indulge, once in a while. Treat yourself with this chocolate ice cream.
Because this recipe doesn’t use an ice cream maker, it takes a few hours to come together. For that reason, it may not be the right recipe to make when a late night craving for chocolate ice cream hits. It does require a bit of hand “churning”. The ice cream will solidify faster if you use honey than maple syrup, though it’s of course not vegan.
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 if not vegan
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.