I wasted no time in testing out my new ice cream maker, as if there was any doubt. After browsing a few recipe ideas online, it all seemed pretty simple. I whisked 1 can of full fat coconut milk, 1/4 cup of honey, 1 tsp of vanilla, about 2-3 tbsp of Ghirardelli dark cocoa powder, and a pinch of salt in a bowl.
I let that hang out in the fridge for a couple of hours to chill. Then is was magic time. I turned on the machine (I had frozen the bowl for a good day and a half) and watched, giddy with anticipation.
Fifteen minutes later, I was rewarded with a luscious batch of creamy chocolate coconut ice cream.
So good, and so healthy you could eat it for breakfast. Not that I would ever do that, no sir. I already have a ton of flavor options spinning around in my head. Good thing the bowl is back in the freezer already.
And for the completely indulgent side of things (let’s face it, ice cream can’t always be healthy), I wish for this book in my near future:
Important question: What is your favorite ice cream flavor?