Sunday, January 3, 2010

Non-Dairy Chocolate Coconut Ice Cream

This ice cream is a little icier than dairy ice cream (like a cross between ice cream and sorbet), but very good.

2 eggs
3/4 cup granulated splenda
1 14 oz can coconut cream (25% fat)
1 1/2 cup soy milk
1/2 cup cocoa powder
1 T. vanilla

Beat eggs until foamy, add coconut cream and beat. Add remaining ingredients and mix.

Pour into ice cream maker and freeze according to manufacturer's instructions.

Put container in the freezer for 2 hours before serving. (If freezing for longer, you may have to defrost in the fridge for half an hour before scooping.)

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