Chocolate 'LocoNut' Coconut Milk Ice Cream. (Gluten-free, soy-free, dairy-free)

Chocolate and coconut... a match made in heaven. Even better when they come together to create a gluten-free, dairy-free, soy-free dream on a spoon! This recipe needs only 5 ingredients to recreate a favorite candybar flavor into an ice cream: coconut milk, coconut syrup, cocoa powder, vanilla, and coconut-flavored rum (I used Captain Morgan LocoNut).

Ice cream machines are very easy to use and inexpensive. I bought my Cuisinart ice cream machine from Amazon and I LOVE it!

If you want to make it non-alcoholic, you can easily substitute coconut-flavor extract. However, I prefer coconut-flavored rum because the alcohol gives the ice cream a smoother, slightly softer texture when it freezes.

Chocolate 'LocoNut' Coconut Milk Ice Cream. (No gluten, soy, dairy)

INGREDIENTS:

• 1 can unsweetened coconut milk (13.5 ounces)

• 1/4 cup coconut syrup (more to taste). You could also use maple syrup, agave, or honey.

• 1 teaspoon pure vanilla extract

• 1/4 cup cocoa powder

• ¼ cup coconut-flavored rum such as LocoNut or Malibu (more to taste, but not so much that your ice cream won't set)

DIRECTIONS:

• In a large bowl, mix together the coconut milk, syrup, vanilla, and cocoa powder with a hand mixer for 2-3 minutes until the mixture is totally smooth.

• Chill the mixture for at least 2 hours. It will thicken a bit.

• Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine. During the last 10 minutes, add in the rum.

• Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further.

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