Dairy-Free Chocolate Ice Cream


  • 4 Cups Coconut Milk (Homemade or Trader Joe’s Light [this is the only kind I’ve found without guar/xantham gum])
  • 1/4 Cup Honey (or to taste)
  • 6 Egg Yolks
  • 3/4 Cup Unsweetened Cocoa powder
  • Salt (a pinch)


Pour the coconut milk into a saucepan over low to medium heat. Stir the honey into the milk. Add the yolks and stir on and off. Then, add the cocoa powder. Heat slowly, until the milk has thickened and a light film of custard forms on the back of the stirring spoon. Remove mixture from heat. Let it cool for at least 30 minutes at room temperature, then cover and put it in the refrigerator for 1 hour to chill. Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions. Once finished, store your ice cream in a sealed container in the freezer.



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