Chocolate Coconut Milk Ice Cream

I think ice cream may be one of the hardest things to photograph. I swear in the time it took for me to raise the camera up to my eye, the ice cream melted. I was constantly putting the tin back into the freezer to harden up and then taking it out again to quickly photograph, just to see that it melted everywhere again. It also didn't help that the sun was playing peek-a-boo-with the clouds and just as I would adjust the camera settings, the light would change and I would have to adjust them again. I played around with the idea of not posting, but then, just as I was giving up, I licked the ice cream scoop and realized I needed to share. So these pictures are not at all how I wanted them to be, but the taste definitely is!

This is my first time trying ice cream made with coconut milk and I am definitely a fan! This ice cream is pretty sweet, so you can play around with the amount of sugar in it. I also used two cans of full-fat coconut milk, but I'm sure using one full-fat can and one light can would be fine. This recipe is also vegan, gluten free and dairy free!

Chocolate Coconut Milk Ice Cream

Makes 8 servings, serving size 1/2 cup

Ingredients
2 can full-fat coconut milk
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder

Instructions
1. Combine all ingredients in a blender and blend until smooth.

2. Pour into an ice cream maker and process according to manufacturer's instructions; remove to a freezer-safe container and freeze for about two hours until the ice cream is set.

Nutritional Information
Calories: 354
Fat: 18
Carbohydrates: 52
Fiber: 2
Protein: 2
Sodium: 31