Happy National Ice Cream Month!

Is there really such a thing? I don't know, but I saw it on Facebook, so it must be true. At anyrate, I thought I'd start the month off right by making some. Gluten-free, dairy-free, all chocolate yum.

It couldn't be easier.

Chocolate Coconut Milk Ice Cream

In your blender, mix together:

2 cans of coconut milk - you want the full fat kind, not the "lite".
2/3 cups cocoa powder
1/2 cup sugar
1 teaspoon vanilla

*optional 2 teaspoons Erythritol (I like Organic Zero)

*The erythritol is supposed to keep the finished product from freezing into a block of ice that is impossible to scoop. Corn syrup does the same thing, but I don't do corn. Mess around with your own favorite sweeteners, I'm sure you can make anything work here that will make your sweet-tooth happy.

Then, pour the blended mixture into your ice cream maker and mix according to your machine's instructions. I used my KitchenAid ice cream attachment, which works pretty well:



Here is mine, mixing and mixing for half an hour. (I would have liked to dump in some chocolate chips, shredded coconut and almonds at this point, but then no one else in my family would have eaten it. Oh, wait, why didn't I do that?! Next time. Muwahahahahaha!)



It thickened up and expanded, but never got really frozen, so I just poured it into a tub to stick in the freezer.



And then... we ate it. I may never buy store-bought ice cream again. Really.