Hello and happy Monday my friends. I wanted to check in and let you know that we’re having a blast in Los Angeles thus far! I’ll be back with a recap of what we’ve been up. But, for now let me introduce Christie, an amazing Richmond food blogger over at Honoring Health. She offered to do a guest post this week and as you’ll see, her dairy free chocolate coconut ice cream recipe looks and sounds fabulous. As the spring season sets in most everyone, even those with dairy allergies, craves a cold sweet treat, right? So without further ado check out this tasty looking recipe…..
Hi Eating Bird Food readers! My name is Christie and I write the blog Honoring Health, a blog that chronicles my recovery from disordered eating through the practice of intuitive eating and yoga. I am thrilled to be writing this post for Brittany while she soaks up some of that California sun because she is one of my all time favorite food and health bloggers. Lucky for me, we live in the same town and have been able to become good blog buddies as a result. Today, I would like to share with you a recipe for one of my favorite treats as the weather warms up – homemade chocolate coconut milk ice cream. Part of the process of learning to eat intuitively was tuning into my body’s signals and feeding it the food that makes it sing and unfortunately, dairy isn’t one of them. So, as any ice cream loving girl would, I started making my own!
This chocolate coconut milk ice cream is rich and creamy and totally satisfies that ice cream craving. I also use this recipe as a base for more fun flavors like rocky road or peanut butter swirl. Give it a try and let me know what you think!
Homemade Chocolate Coconut Milk Ice Cream
Makes about a Quart
2 cans coconut milk
1/2 cup agave nectar
3/4 cup cocoa powder
1 tbsp vanilla extract
1/4 tsp xanthum gum
Add all of the ingredients to a blender and process until mixed very well. Place the mixture into the refrigerator for about 2 hours. Remove from the refrigerator and process again just to be sure it is stirred well. Add to your ice cream maker according to the manufacturer instructions. I have found that with coconut milk ice cream, the longer, the better. I left mine in the ice cream maker for about 40 minutes. Remove from the maker and scoop into a freezer safe dish and freeze until ready to serve. If you eat it right away, it will be more like soft serve but if you freeze it before eating, it will be more like store bought. The xanthum gum helps with creaminess as well as preventing iciness. Enjoy!
Thank you Brittany for allowing me to write a post of your fabulous blog! And thank you all for reading, stop over at my blog anytime, I’d love to see you all there!
Brittany Mullins, HHC
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Thanks for having me as a guest poster!
Enjoy the rest of your time in LA!
Glad to hear you are having a blast and I’m looking forward to the recap!
See, it’s days like today when I think, “Damn, I need an ice cream maker.”
Love this- I’m looking forward to checking out Christie’s blog as well and forwarding it on to a friend of mine who is currently teaching yoga to girls with eating disorders- such a great thing!
wow, I need to make this asap. I wish I read this before i went to the food store! looks so good!
I’m very curious about the xantham gum. I’m wondering if it would be helpful in making low fat ice creams extra creamy as well. Hmmmm…..
I absolutely cannot wait to have my own place and make my own. First things first: ice cream maker, xantham gum, dairy-free coconut milk ice cream. Ah perfection
thanks Brittany and Christie!
YUM – it looks delicious!
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