This is my go-to ice cream recipe! It pleases the masses, dairy and non-dairy eaters alike! Intensely creamy, crunchy bits of honeycomb throughout…. it’s just TOO divine.
1 Can Full-Fat Coconut Milk
1.5 C Homemade Almond Milk (or Cashew Milk)
1 T Vanilla
1/4 C Raw Honey
1/8 t Sea Salt
1 T Grass-Fed Gelatin dissolved in 1/4 C Hot Water -add this last after above ingredients are blended. Adding Gelatin to your non-dairy ice cream will help it stay thick and creamy and make for better re-frozen leftover ice cream (if there is any!)
into your ice cream maker
When ice cream is done processing, pour into a shallow glass dish and mix in:
3/4 C chopped Dark Chocolate Honeycomb (can be found in the bulk bins at Sprouts, and some other grocery stores as well as online).
for at least a couple of hours to get ice cream consistency, scoop and drizzle with some simple chocolate sauce!
whisk together equal measurements of raw cacao powder and coconut oil and sweeten to your taste with maple syrup or honey (adding vanilla is optional). Drizzle on scoops!