This easy-to-make summer treat can be made non-dairy with coconut milk or another milk alternative if desired. The consistency will vary depending on the "milk" chosen, but the end result will still be very chocolatey. It's not too sweet, so feel free to add more sugar as well as extras such as cacao nibs, chocolate chips, dried fruits, or chopped fresh fruit or berries.
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Ingredients
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) cream
- 1/2 cup (80g) coconut palm sugar or to taste
- 3/4 cup (60g) cocoa powder or cacao powder
- 1 tsp (5g) vanilla extract
- 1 tsp (2g) green cardamom powder
Ingredients
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Instructions
- Heat milk with cream until almost boiling. Remove from heat. Cool for a few minutes.
- Whisk in sugar, cocoa powder, vanilla, and cardamom.
- Strain into a container to remove any cocoa powder lumps. Taste and add more cardamom or sugar if desired. Refrigerate several hours to overnight.
- Freeze in an ice cream maker according to manufacturer's instruction, adding any additional ingredients desired.
- Serve directly from ice cream maker, or freeze to enjoy at a later time.
Wondering if one can make this with milk alternatives (such as almond milk, coconut milk, and cashew cream for the cream)? I think I’ll give that a try. But what a wonderful idea, the chocolate and the cardamom.
Hi Dana, yes it can be made with milk alternatives. In the description at the top of the page, I mention coconut milk as an alternative. I have tested that and it was great! I will mention other alternatives as well. The final consistency may be a bit different with almond, oat or cashew, depending on the fat level of each “milk”, but it should still be good and chocolatey. Thanks so much for your comment/question.