Try this incredible Coconut Milk Ice Cream with Chocolate Chips recipe from KC the G-Free Foodie.
This creamy ice cream is made with coconut milk, so it’s dairy-free and Paleo-friendly too. Follow the directions or watch the video to see how KC avoids the icy texture that some coconut-based ice creams can have (warming the coconut milk ice cream base is key). If you’d like to make your ice cream vegan too, be sure to use maple syrup instead of honey – it’s delicious both ways! You’ll also want to choose a dairy-free chocolate chip for your ice cream.
2 (15-ounce) cans full-fat coconut milk
1/2 cup honey or maple syrup
1/4 teaspoon kosher salt
2 tablespoons tapioca starch
2 teaspoons GF vanilla extract or vanilla bean paste
2/3 cup coconut chips, broken
2/3 cup dark chocolate chips
Shake the cans of coconut milk thoroughly before opening. Set aside 1/2 cup of coconut milk. Combine the remaining coconut milk, honey and salt in a saucepan. Bring to a simmer over medium-low heat until the ingredients are easily blended, about 3 minutes.
In a small bowl, thoroughly whisk remaining 1/2 cup coconut milk with the tapioca starch. Stir the mixture into the warm coconut milk base and cook until over medium low for 10-12 minutes. The base should have thickened so that it covers that back of a spoon. Remove from heat and whisk in the vanilla.
Pour the ice cream base into a large container or bowl and cool to room temperature. Cover the mixture with plastic wrap or lid and chill in the refrigerator for 4 to 5 hours: it should be completely cold. *Do not skip this step. It will end poorly.*
Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the Dang chips and chocolate chips at the very end, when you’re just about ready to take the ice cream out. When thickened to an soft-serve ice cream consistency, try to avoid eating it all while you it spread into a large loaf pan or other container and freeze for a few more hours until the ice cream has firmed up completely.