Chocolate Coconut Ice Cream

I found a recipe similar to this one - chocolate and coconut milk - but it had sugar as the sweetener. Then this recipe came across my screen, and I was sold. Ice cream with only honey as the sweetener?! I've been on a natural sweetener kick lately; if I'm gonna talk the talk, I better walk the walk, right?

This ice cream was excellent! I definitely didn't miss the sugar, though my local raw honey is super fragrant, and I could taste it. That's not a bad thing, but it added a dimension that less complex honies may not. Seriously, this is the most delicious honey I've ever eaten. It's like I can taste the many varieties of flowers that the bees touched. Back to the ice cream...the texture was less creamy than custard-based ice creams, but still very acceptable.

Chocolate Coconut Ice Cream
from A Couple Cooks

1 14-ounce can full-fat coconut milk (refrigerate before using if possible)
1 14-ounce can light coconut milk (refrigerate before using if possible)
1/2 cup honey
2/3 cup cocoa powder
1/4 teaspoon cinnamon
Pinch kosher salt

In a medium bowl, whisk together 2 cans coconut milk and 1/2 cup honey. Whisk in 1/3 cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining 1/3. Add 1/4 teaspoon cinnamon and a pinch of kosher salt.

Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine.

You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture.