Cacao’s explosive raw chocolate flavor makes this ice cream light, delicate, and oh-so smooth. And with its low sugar footprint, you'll never feel guilty about sitting down with a scoop, which is lovely topped with fresh berries from the farmers’ market (especially raspberries!), or cacao nibs.
If you're wondering about the vodka – no, it's not there just to make things a little sneakily boozy. Vodka (and all alcohol) actually improves the texture of ice cream by reducing its iciness, which can compromise the texture of homemade recipes (but if you're avoiding alcohol, it can be omitted).
Cacao Ice Cream
Reprinted with permission from Superfood Snacks © 2016 by Julie Morris, Sterling Publishing Co., Inc.
1 15-oz. can full-fat coconut milk (do nut substitute with light)
1 frozen banana
2 Tbs. agave nectar, or maple syrup
2 tsp. vanilla extract
1/3 cup cacao powder
1 Tbs. vodka (optional)
Blend all ingredients in blender until very smooth and creamy.
For best results, pour mixture into an ice cream maker, and follow manufacturer’s instructions. (Alternatively, transfer mixture to container, cover, and freeze 3 hours until frozen through, churning mixture by hand every 30 minutes to help create fluffier ice cream.) Store ice cream in freezer, and let soften at room temperature for a couple of minutes before serving.