Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for vegan chocolate coconut ice cream.
Delicious, dairy-free ice cream coming your way. (Photos: Cynthia Groseclose)
I would happily eat ice cream every day for the rest of my life — if I could deal with dairy.
But I can’t, which used to make me incredibly sad.
So sad, that the ice-cream maker that arrived as a wedding present last year almost seemed like a cruel joke — that is, until I decided to get creative with my ice-cream-making skills. Turns out, coconut milk is a fantastic replacement for traditional milk, and when made fresh in an ice-cream maker, is quite creamy and divine.
This recipe has evolved into my go-to ice cream when I’m having a bad day, good day, or anything in between. Feel free to garnish with your favorite toppings, or skip the chocolate chips if you’d like to keep it smooth. This foundational recipe is delicious, so let your creative 5-year-old ice cream brain go wild!
Vegan Chocolate Coconut Ice Cream
1 can light coconut milk
¼ cup cacao powder
½ cup coconut sugar
2 teaspoons almond extract
1 teaspoon cinnamon
Pinch sea salt
¼ cup dark chocolate chips
Unsweetened coconut flakes and extra sea salt for garnish (optional)
Combine light coconut milk, cacao powder, coconut sugar, almond extract, cinnamon, and sea salt in a high-speed blender and blend until smooth. Pour contents into an ice-cream maker and run for roughly 20-30 minutes. Add chocolate chips at the very end.
Read This Next: Oatmeal Creme Pies Get A Healthy, Gluten-Free Makeover