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Sep 2, 2010

Coconut Chocolate Ice Cream (Gluten-Free & Dairy Free)

2 cans (14 oz.) coconut milk (full fat)
1 small box instant chocolate pudding
1/4 c. agave nectar

Empty the cans of coconut milk into a bowl, use a spatula to get all the fat off the lid and can sides.  Whisk the pudding into the milk for about a minute.  Add the agave (or sugar) and whisk/stir until combined.  Turn on your ice cream maker and add the mixture.  Churn for about 20 minutes.

Note:  I have a 1 1/2 quart ice cream maker.  If yours is smaller you may need to cut the recipe in half.

About the Ingredients:
  • Coconut milk - It does taste like coconut.  There’s no getting around that, and if you don’t like coconut, I’m really sorry.

  • Instant pudding – This is not the healthiest ingredient, but it does make flavoring your ice cream easy.  Experiment with different flavors if you like it.  Some pudding contains milk ingredients and some might contain gluten, so be sure to check the label.  I used Jello-O brand.

  • Agave nectar – You can use regular sugar if you like.  Agave seems to make a softer ice cream which can help if you have any ice cream left over that you put in the freezer, although this one is still pretty hard.  Mine is always soft when it’s first made, as you can see from the picture.  

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