Double Chocolate Coconut Oat Milk Ice Cream
I was tired of paying millions of dollars for tiny pints of artisanal, allergy-friendly ice-cream that were safe and delicious. As you probably know, kids eat a lot of ice-cream. So, I decided to start making my own. This recipe is egg-free, dairy-free, gluten-free, nut-free, and super easy.
4 cups coconut oat milk (search oat milk for my recipe)
1 can sweetened condensed coconut milk
1 generous pinch of salt
1/3 cup good cocoa powder
1/3 cup granulated sugar
1/2 bag of mini, dairy-free chocolate chips (let's be honest, you can use the whole bag)
Using your blender, combine all the ingredients except for the chocolate chips. Blend until smooth and creamy.
Pour contents slowly into your ice-cream maker (follow the manufacturers instructions) and run until you achieve the desired consistency (mine took about 25 minutes). Fold in chocolate chips and transfer to a plastic storage container. Freeze at least three hours or until the desired hardness is achieved.