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The organic sugar version of this recipe is the ice cream that I kept eating when I was supposed to be starting the GAPS Diet, almost four years ago. It was the final night before I went cold turkey, and I served myself a mini bowl of this flavor while doing office work. I guess the mini bowl was supposed to be my one and only final serving. HA! The chocolate had gotten me and it wasn’t letting go that easily.
Pure maple syrup makes an amazingly delicious substitution for sugar in this recipe. Local raw honey, coconut sugar, or hardwood-derived xylitol also make good sugar alternatives, depending on your health needs, diet, and flavor preference.
- 2 small cans full-fat coconut milk, 14 oz. each, or 3 ½ cups homemade high-fat coconut milk
- 1 cup sweetener of choice: honey, maple syrup, coconut sugar, or ¾ cup Global Sweet xylitol
- ½ cup cocoa, not Dutch process
- ½ cup boiling water
- 2 tsp. vanilla extract
- Place the cocoa in a small heatproof bowl.
- Add the boiling water and whisk until well mixed. Allow to cool for 15 minutes.
- Place coconut milk, cooled cocoa “ganache,” sweetener, and vanilla in a blender. Puree until smooth, scraping down the sides, if necessary.
- Freeze in an ice cream maker, according to the manufacturer’s instructions.
- Serves 4.