I prefer to make my own ice cream because I then have total control over the ingredients.
The following came from a friend.
It is a combination of recipes from the Ben & Jerry's book, and some coconut milk recipes online.
It's delicious, and it keeps the sugar and artificials out while keeping the flavor and the texture you know you love! 2 eggs 2 cans organic coconut milk (a little over 3 cups) 2/3 cup cocoa powder 6 Tbs.
agave nectar ** 1 Tbs.
vanilla extract Beat the eggs until fluffy.
Add a little coconut milk and the cocoa powder and beat until the cocoa is completely blended in.
Add the rest of the ingredients and beat until thoroughly blended.
I try to remember to put the bowl in the freezer for at least 8 hours and make sure your freezer is at 0 degrees (max) before I put it into the ice cream maker.
Very tasty.
**I used to use stevia.
You'd have to fiddle around to taste because all stevias are different.
I used 'kal' brand and put in about 3 (heaping) tiny scoops (which comes in the container).
TIP: When making ice cream with eggs, heat them with the coconut milk until it coats the back of a spoon and you can draw a line through it.
Then add the cocoa and/or whatever else (like raw almond butter) and stevia.
Then let it cool in the freezer for 1/2 hour or so, then transfer it to the ice cream maker.
The possibilities to use as ingredients are endless, especially in summer.
Fresh strawberries, peaches, blueberries, blackberries, all are packed with antioxidants and nutrients, and they go with the coconut flavor of the ice cream so well.