A huge change of pace, this is something I had to share with you…..I’m now gluten free, as well as lactose free, and this little recipe is perfect for those hot summer days we’ve been experiencing here in Australia…..
Chocolate Coconut Ice Cream
2 (13.5 oz) cans of full fat coconut milk
1 1/4 cup sugar
1/2 cup good quality unsweetened cocoa powder
Yield: About 2 1/2 cups
In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.
Place in a container and refrigerate until cold, about 4 hours.
Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached
*Note: I use a Kitchen Aid Ice Cream maker: churn time was 15 minutes for a “soft serve” consistency and another 2 hours of freeze time for a harder scoop style ice cream.
Living the dream? You be the judge! Join me in my journey from corporate litigator to international lawyer. Here I will share my experiences in the world of international humanitarian and human rights law, as well as my cultural experiences, observations, and blunders along the way.