When you can’t have dairy but love hot chocolate and chocolate ice cream, eventually you find a way to make the good stuff. I had an epiphany of sorts two winters ago that resulted in a hot chocolate recipe that became my go to comfort drink on those especially cold, hard days. In the heat of summer, of course, I can’t even imagine those cold hard days, and last summer it I wondered what would happen if I put the hot chocolate in the ice cream freezer. All I can say is yum. It’s one base recipe with only a handful of ingredients that can be heated or frozen to create at least two yummy finishes.
Base Recipe: Coconut Chocolate Ice Cream or Hot Cocoa
- 1 can coconut milk
- 1/4 cup cocoa
- 1/4 cup maple syrup
- 1/2 t vanilla
- pinch of sea salt
To make ice cream: Warm the coconut milk just enough to melt the fat back into the “water”; we like to stick our can out in the sun for about 15 minutes to do this, then shake it. Mix all of the ingredients together using a whisk or pop it in the blender, blending just until combined (Be careful not to blend to long and get coconut whipped cream bits floating in the mixture. If this happens, just heat the mixture to melt them and then continue.) Chill this mixture in the fridge for at least an hour or two; then freeze according to your ice cream freezers directions. This recipe only makes 2 or 3 servings, so we like to double it.
To make hot cocoa: Put all ingredients in a small sauce pan. It’s easier to get the coconut fat out of the can if you heat it a bit first. You can follow the solar heating method listed for ice cream if you have a warm, sunny winter day on your hands, you can heat it in some warm water, or you can just scrape the fat into the pan with a rubber scraper. Add 1 cup of your preferred milk (we use rice, but almond, cow, goat, sheep, etc. will all work) and heat, stirring with a whisk or a fork until the mixture comes together and combines. Makes 2 generous or 3 small servings.