This two ingredient no-churn ice-cream will blow your mind. This creamy, rich chocolate coconut ice-cream can be ready to serve in just 2 hours.
I had some last minute guests over for dinner the other night. Some of my guests don’t eat dairy.
Now what’s a butter and eggs girl like me going to serve guests who don’t do dairy?
I had some coconut milk and dark chocolate bars so I thought I’d make some ice-cream.
I heated my coconut milk and melted the chocolate in it.
Then I put it in the freezer to cool before churning. And then I forgot about it while I got everything else together.
No problem. Two hours later, I pulled it out and it was already at the soft ice-cream stage with no crystals.
So I left it in the freezer while we ate. After dinner (about 2 more hours), I scooped this chocolate coconut ice-cream up.
My guests were amazed that it was homemade and dairy free. One guest commented that she couldn’t taste the coconut at all. There is a small hint of coconut.
You have to be careful not to overheat your coconut milk. Coconut milk curdles if it’s overheated.
Want more dairy-free ice-cream?