Chocolate Coconut Ice Cream

My mom loved all things dairy, and then one day she (begrudgingly) realized after a particularly bad fight with some cheesecake that she was lactose intolerant. That was more than 15 years ago now and I still don’t know how she manages. But, like anyone with a food allergy, she’s adapted.

Luckily there are new products, resources, and information available everyday for people with dietary restrictions. Or, you can just have your kid whip you up a batch of this decadent, serious, intoxicatingly good dark chocolate ice cream that will make you close your eyes in ecstasy. It’s dairy-free and tastes as good, if not better, than the kind made with heavy cream and eggs. (Report back for a follow up; I may need to test that theory.) Although coconut is in the title, there’s not discernible coconut taste, for better or worse. If you really want it, some shredded coconut would be a welcome addition to the mix.

The coconut milk provides the base, while the soft tofu gives it some thickness that the fat in heavy cream and emulsification from eggs would have provided. Chocolate was just a starting point — this base could easily serve as a dairy-free (and vegan!) option for any other kind of delicious frozen treat. If tiny bits of tofu both you (mine were like little cream-colored tofu freckles in the sea of chocolate), you could puree the mixture before putting it in the ice cream maker.

Chocolate Coconut Dairy-Free Ice Cream
Makes: 2 quarts
Ingredients:
2 1/2 C coconut milk (I used 1 1/4 C regular and 1 1/4 C light, but you could probably get away with a single can)
12 oz soft tofu, drained
2/3 C cocoa powder
1 1/2 tsp vanilla extract
1/4 tsp salt
3/4 C sugar

Directions:

  1. Whisk together coconut milk and tofu until tofu is well incorporated (it may never be smooth, but you don’t want big chunks either).
  2. Whisk in cocoa powder until blended.
  3. Whisk in remaining ingredients.
  4. Prepare according to your ice cream maker’s instructions. If you use a KitchenAid attachment like me, 20-22 minutes was sufficient.
  5. Transfer to a storage container (I like to pour mine in a casserole dish to thicken/get harder.) or serve immediately.

About Sara