Some of my close friends are lactose-intolerant, and they also happen to have a fondness for coconut. And so, I went searching for an easy way to make ice-cream for the summer that we could enjoy. After looking over a few recipes online, I decide on this. I’ve made it twice before, and it turns out really well.
This recipe uses an ice cream maker, so keep that in mind.
1/2 cup dairy free chocolate chips (or regular if you aren’t worried about the lactose)
1 15-ounce can of coconut milk
1/3 cup granulated sugar
3 tablespoons of cocoa powder
How long it has to churn for will very depending on what machine you have. For me, it was half an hour to get a good thick consistency, making a double batch because I have a relatively large machine.