It’s delicious – like a Mounds bar made into ice cream. It’s also vegan, but could easily be made non-vegan if you’re not into that kind of thing.
Ingredients
- 2 cups coconut milk
- 1 1/2 cups soy milk (or rice or almond milk, etc.)
- 3/4 cup sugar
- 2 T arrowroot
- 1/2 t vanilla (if not using vanilla flavored milk)
- 1 cup coconut flakes
- 3/4 cup chocolate chips
Mix 1/4 cup of the milk with the arrowroot and set aside. Combine coconut milk, soy milk, and sugar in a sauce pan. (Note: You can use any combination of coconut milk and soy milk as long as, in total, it equal 3 1/2 cups. I like to use a mixture of soy and coconut to cut down on the fat. If you wanted to use 3 1/2 cups of coconut milk – go for it!) Heat over medium until it begins to bubble. Remove from heat and stir in arrowroot mixture. If not using vanilla soy milk, add the vanilla too. It will begin to thicken. Place mixture in the fridge until completely cool.
Freeze in ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the coconut flakes and chocolate chips. You can add more or less flakes and chips depending upon personal preference. Freeze until solid and then consume. Rub belly and smile.
