This is by far the easiest home made ice cream recipe I’ve come across.  Pre-Paleo days I made ice cream at home, going through the laborious task of make a custard (sometimes having it curdle), adding the flavourings etc. etc.  With this one, no need!  It’s awesome and has now become hubby bear’s favourite.  I do have an ice cream maker and have not tried to make it without, but I’m sure it would be fine, just not so aerated as with an ice cream maker.

INGREDIENTS

1 can full fat Coconut milk (my favourite brand is TCC)

1/3 Cup cocoa powder

1/4 Cup honey

 pinch salt

pinch cinnamon

DIRECTIONS

Whizz everything up together either in a food processor or blender.  Pour into your ice cream maker, if you have one, let it do its thing and boom you’re done!

If you don’t have an ice cream maker I would pour the mixture into a freezer container and let it partially freeze, tip it back into your food processor or blender and whizz it up again.  Do this a few times and you should get a reasonable consistency.  You may just need to let it ripen on the bench for 20 mins or so before serving.