Janet Chang
I’ve been having major cravings for ice cream. Maybe it’s because summer is on its way out and I’m trying to hold onto the last bits of summer in denial of winter’s arrival. I bought an ice cream maker earlier this year and have tried a few recipes but without much success.
I’m not interested in the traditional ice cream recipes where I have to create a custard using egg yolks and cream as it’s just too time consuming. This recipe for a Sugar-free Dairy-free Chocolate Ice Cream is super easy to make and completely natural. It uses full fat coconut milk for the custard and frozen bananas with a bit of stevia (a natural sweetener) as a substitute for sugar. Bananas are naturally high in sugar and although it’s not ideal to consume too much fructose, I think this recipe is a nice compromise for satisfying my ice cream cravings in a less processed manner than commercially manufactured ice creams.
I always keep a supply of frozen peeled bananas along with my ice cream maker’s freezer bowl in the freezer which makes it easy to whip up a quick batch of ice cream whenever I’m in the mood.
Sugar-free Dairy-free Chocolate Ice Cream
2.5 cups full fat coconut milk chilled
2 frozen bananas chopped
3 tbs cocoa powder
1 tsp real vanilla extract
5 drops of stevia (more or less to your liking)
1 tbs vodka
Blend all ingredients in a blender.
Pour into your ice cream maker and follow the manufacturers’ instructions.
Makes 4 servings.
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