Non-Dairy Coconut Chocolate Ice Cream

• 2 pint Silk French Vanilla Soy Creamer(R)
• 2 14oz. can coconut milk chilled (Try to use a brand that has guar gum as an ingredient. It helps to thicken and make a smoother and creamier result.)
• ***1/2 cup agave nectar***
• 2 tsp. coconut extract
• ***2/3 cup sweetened flaked coconut-chopped into tiny pieces.***

I didn't add the additional coconut flakes in this recipe calculator, so if you do, you will need to add them to the nutritional counter.

I doubled up this recipe, and still only used the half cup of agave nectar. It was still very sweet. This will probably taste perfectly good without the sweetener added. I did not add the sweetener in this calculator either

In a mixing bowl, dissolve sugar in soy creamer. Add chilled coconut milk and the extract. Stir well, and pour into the ice cream maker. Freeze according to the directions for your machine. Usually takes 25 minutes. During the last 5 minutes, add the chopped flaked coconut to the ice cream.

Serve immediately if you like it soft. Or, if you like to scoopable, put it into containers and freeze for a couple of hours or until hardened.


Serving Size: makes 16 - 1/2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user BLUEROSE73.