Chocolate Ice Cream


  • Coconut milk creamer - 4 C
  • Powdered cocoa - 1/2 C
  • Sugar - 1-1/4 C
  • Salt - 1/2 tsp
  • Arrowroot powder - 3 Tb


Prep Time: 40 min + chilling time (overnight) Freeze Time: 35- 40 min Place creamer, sugar, cocoa, salt and arrowroot in large blender. Blend until smooth. Pour blender contents into large saucepan (pot) and stir. Cook over medium heat, stirring regularly, until mixture begins to coat a spoon and thicken slightly. (Mixture will thicken as it cools.) Refrigerate covered until very cold, ideally overnight. Mixture should be like a thin pudding. Assemble ice cream maker and turn on. Add chocolate mix to moving ice cream maker. Freeze until firm. Serve immediately, or freeze for a firmer texture. (Will be like a creamy soft-serve texture direct from ice cream maker.) Note: We use the microwave for 15-20 seconds in order to facilitate removing the ice cream from the container after freezing. Using multiple small containers makes this task easier. Return any remaining ice cream to the freezer. Printable Recipe