Living in the Arizona desert, we eat more than our fair share of frozen treats year round. One of our favorite things to do is make them homemade. It serves as a fun family activity, and ends with rewarding results.
Food Allergies and Ice Cream Cross Contact
Especially with nut allergies, but also milk or egg, it can be hard to find a trustworthy ice cream that not only excludes your allergens, but also doesn’t have cross-contact. Ice cream shops with shared scoops and equipment are also typically not safe.
Make It Allergy Friendly
Using less than a handful of simple readily available ingredients we can make vegan, plant based homemade delicious ice cream in just 5 minutes (plus freezing time).
Coconut cream gives us our base for this ice cream. It is a great dairy substitute for traditional cows milk.
Cocoa powder is perfect for the chocolate flavor, and a simple ingredient as it is just one ingredient without preservatives and other potential or actual allergens.
For our sweetness we use maple syrup. You can also use granulated sugar or honey. Again another simple ingredient with no added allergens, chemicals, or really just stuff we don’t need!
Finally, as I get older I love my salt more and more. My kids do prefer this recipe with no added salt. This is a simple ingredient that can be optional without compromising the recipe at all. It’s simply preference.
Coconut Milk VS Coconut Cream
I do prefer to use coconut cream in this recipe because it has a higher fat content. This would be likened to the difference between using whole milk and heavy whipping cream. Additionally, coconut cream has a richer flavor and texture.
No-Churn Ice Cream
You do not need an ice cream maker to make this ice cream! Quite frankly you don’t even need an electric handheld mixer, although it does make it easier to get those smooth results. As long as you mix it by hand with even a fork or a simple whisk, you can make this yourself with the most simple of ingredients and kitchen tools!
Salted Chocolate Coconut Ice Cream
Ingredients
- 1 13.6 oz can Unsweetened Coconut Cream
- 1/4 cup Unsweetened Cocoa Powder
- 3/4 cup Maple Syrup
- 1/4 tsp Sea Salt (Optional)
Instructions
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Combine all ingredients into a medium sized bowl. Using an electric handheld mixer, mix on high for 3-4 minutes until smooth and aerated.
Pour ice cream batter into a loaf pan, and cover. Freeze for 8-12 hours.
Allow to sit at room temperature for about 15-20 minutes prior to serving to allow ease of scooping out.
Recipe Notes
May omit salt, and make as-is with remaining ingredients for no salted flavor.
This is fabulous. One question. That is a lot of maple syrup! Is there something else I can augment it with? Or can I use B grade maple syrup.? I have some languishing in my refrigerator. Maple syrup is so expensive now. Thank you.
Yes you can absolutely use B grade maple syrup! Grade A and Grade B are fairly interchangeable in recipes. If yours tends to be stronger in flavor perhaps consider testing it out with less, but it should be fine to use as-is. It is a large amount but that is because it is in place of traditionally used granulated sugar. You can certainly use granulated sugar instead as well. Hope that helps and hope you enjoy!