Or, in this case, put the cocoa in the coconut milk and blend it all up.
So, the post title didn’t really work at all, but that’s all the creativity I can muster on this Friday. Sorry, friends! Hopefully, this recipe for coconut ice cream will make my sad attempts at catchy humor worth it.
But, before we get there, I just have to share this incline/speed treadmill workout I did this morning. It literally made the time on the treadmill fly and I got a great speed workout in before my long runs this weekend…
It was awesome! I ended my time at the gym with a 20-minute arm workout, then called it a day and headed home to shower and enjoy this…
A delicious two-ingredient pancake with some melted almond butter, TJ’s maple agave syrup, and a few whole flaxseeds. This baby kept me full until almost 12:30 today!
But, enough about workouts and breakfasts –it’s time to divulge my can’t-believe-it’s-not-real-ice-cream coconut ice cream. Okay, that’s stretching it a bit…it doesn’t taste exactly like real ice cream, but it is a delicious dairy-free, gluten-free, and vegan option. (To make it vegan, swap the honey for the agave.) Have a great weekend, everyone!
Coconut Ice Cream
- 2 cups coconut milk
- 1/4 c. cocoa powder
- 1/4 c. honey
- Splash of vanilla
- Put all ingredients in a blender and blend well.
- Pour into a freezer-safe container and freeze for about six hours.
How to “level up” this recipe
- Add some frozen berries, such as blueberries, for some added nutrition!
How to “level down” this recipe
- Use another milk (such as unsweetened vanilla almond or cow’s) instead of coconut.