Full-fat coconut milk is the best non-dairy ice cream base. Ad in some toasted coconut and dark chocolate shavings and you have a healthier ice-cream. This Toasted Coconut Chocolate Chip Ice Cream does require an ice-cream maker.
However, if you don’t have one, you can use a trick I’ve used before to get that creamy ice-cream feel. Pour the coconut milk mixture in a flat freezer proof pan after Step 2. Once solid, cut it up into chunks (I run a knife through the mixture to cut it up). Add pieces to a a blender and blend till smooth and soft serve like. Eat right away or store in a freezer proof container in the freezer. This does require a bit more effort, but after this is the best way to get that creamy and smooth ice cream consistency without an ice cream maker!
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.