While indulgent style desserts should be kept for special occasions, if having something sweet after dinner keeps you sane, then go for it, but make it refined sugar free.
This ice cream is oh so lovely, satisfying and dairy and refined sugar free! You will need an ice cream maker though, just the cheap $20 sort you get at kmart to churn the ice cream for you. If you don't have an ice cream maker then put the mixture in the freezer and manually mix every half an hour until set.
Per serve when using coconut milk with 25% coconut cream, this ice cream has 150 calories, 7.2g carbs, 2g protein and 10g fat
Dairy Free Chocolate Coconut Milk Ice Cream
Makes 8 servings
2x 400ml cans Coconut milk (with 25% coconut)
1/4 cup dutch processed cocoa
30 drops stevia
2-4 tbsp honey, depending on how sweet you would like it
1. Combine the coconut milk, cocoa powder, stevia and honey in a saucepan, stirring over low heat until the mixture is hot to touch but not boiling.
2. Whisk the eggs in a large bowl. Carefully, pour the coconut milk mixture into the bowl with the eggs, whisking as you pour. Once the eggs have been whisked in, return the mixture to the saucepan and stir the mixture constantly, until it has slightly thickened, 5-10 minutes.
3. Once the mixture has thickened pour it back into the large bowl and put in the fridge until the mixture is cold.
4.When the mixture is cold, pour it into your ice cream maker and follow its instructions or put the bowl in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
5. When ready to eat, remove the ice cream 10-20 minutes before serving to allow it to soften. Enjoy :)