Ok, this stuff is a-maze-ing!!! If your looking for a dairy alternative then say hello to your new best friend! It is so chocolaty rich and really super creamy...
I like to add almonds or nilla cookies to mine 🙂 shhh! For real you gotta try it, I promise you won't regret it... Well maybe you will because you'll want to eat it all... Lol just make sure that you have someone to share it with when you make it so you don't eat it all yourself... 🙂
this picture is what it look like if you eat it after the 40 minutes of freezing it. the "ice cream" texture 🙂
and this is the "fudge" texture that you will get if you freeze it for up to 1 week and heat it up to serve it at a later date and not right after making it...
try it and let me know what you think!!! I know your gonna love it. well as long as you love chocolate 😉
I hope you give this a try and let me know what you think! let's keep in touch too on TwoRaspberries, Facebook, Twitter, and Pinterest!
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Healthy Chocolate Coconut Fudge Ice Cream
Healthy Chocolate Coconut Fudge Ice Cream
- Yield: 4
Ingredients
- -1 can of coconut milk (drain half of the water out by pouring carefully) coconut milk (I used Thai brand)
- -1 tablespoon coconut oil (at room temp, so slightly melted)
- - 3 tablespoon sugar
- - 4 tablespoon cocoa powder (I used Ghirardelli natural unsweetened)
- - 1 teaspoon vanilla extract
Instructions
- Use a large bowl and pour all of the ingredients in the bowl and stir until creamy smooth.
- Place in freezer for 20 minutes, then take out and stir and place back in freezer for another 20 minutes.
- At this point either serve as ice cream OR stir and place back in freezer until a later date (store for 1week in freezer)
Notes
If your eat it after the 40 minutes stirring it half way through it will have more of a rich chocolate "ice cream" texture ... But if you are going to store it in the freezer for a couple days (up to 1 week) and your not going to eat it right away it develops more of a "fudgy" texture because when you take it out you will need to pop it in the microwave for 20-30 seconds to soften it, and that will give it more of a "fudgy" texture.
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Gurmeher Juneja
Hello. This looks really interesting. But I have a question which is.. I'm not very fond of coconut or coconut milk. Is there anything else that I can use as a substitute to it?
tworaspberries
Hi! thank you for your question, I have never actually tried it with anything other than coconut milk from the can, the reason it works so well is because the canned coconut has a thicker texture like a heavy cream... I wish I had a better answer for you :-/ sry!
liz
Hi- Could you just use a can of coconut cream instead of the milk and oil?
Thanks, Liz
tworaspberries
HI! I'm not sure what you mean by coconut cream? we might be talking about the same thing... I put the link in the recipe for the brand of coconut milk I used.. I used kind for the recipe because it has a thick creamy consistency... that is the only kind I have tried in the recipe... let me know if you have any more questions 😉
Sophie
Hi, I want to make this because it looks absolutely delicious, but where I live I can't find coconut oil 🙁 I know coconut oil firms up and becomes solid at room temp, probably making it essential for the recipe, but I was wondering if you have any substitutes? Or can I leave it out altogether?
Thanks in advance!
★★★★★
tworaspberries
Hi Sophie! 😉 I do not have any substitutions that will work for coconut oil in this recipe, but if you plan to eat it soft like the first picture (making the mixture and placing in the freezer for 20 minutes and then enjoying) you would most likely be fine leaving the coconut oil out of the recipe completely, it might make it more like a pudding consistency but should still be really yummy! 😉
on the other hand, if you are wanting it like the firm ice cream picture it will still probably work without the coconut oil but my guess is that it will have a more icy texture.
I would totally give it a try! let me know how you like it! 😉 have a wonderful day!