Dairy-Free Coconut Cacao Ice Cream

Some of us have no food allergies or sensitivities, others of us have one or a few. I wanted to make sure that I found a form of ice cream for anyone who has issues with being lactose intolerant and has to avoid dairy. Now you can enjoy your own homemade dairy-free coconut ice cream anytime for the cost of a can of coconut milk.  How awesome is that? You will need an ice cream maker, though.

To use the ice cream maker, make sure the freezer bowl is frozen solid. Leave it in the freezer until you’ve prepared your ingredients:

1 can coconut milk (not lite)
1/2 cup shredded coconut
1/4 cup agave nectar
Cacao nibs for sprinkling
Fresh berries for garnish

First, if you are using dried coconut, soak it in water for a few hours to soften it up.  When you are ready to make the ice cream, drain the coconut and mix it in a bowl with the coconut milk and agave nectar. 

Assemble and turn on the ice cream maker, and pour the mixture into the machine.  Then sit back and let the machine do its work.  It will be ready in about 25-30 minutes.  When it is thick and icy and holds together while the machine churns, it is ready.

Sprinkle with some cacao nibs and fresh berries, and serve immediately.  You can freeze the leftovers (in a separate container, not in the freezer bowl!), but they will be pretty solid, so you need to take it out and let it thaw a bit before you dig in.  So easy and inexpensive, you can afford to make a fresh batch whenever you want!