Carob Ginger Coconut Milk Ice Cream (dairy free, sugar free)


It was hot here today! I mean, 105-degrees-as-monitored-by-my-car-in-the-sun kind of hot! In actuality it only reached about 93°, but when I picked up my kids from school my youngest asked if we could make ice cream when we got home. I happily said yes, as I’d had the ice cream bowl chilling in the freezer for weeks and it was more than ready for some ice cream action, and I had two cans of coconut milk left in the pantry. After a forty-five minute delay in which I cleaned the dirty dishes in the kitchen and searched high and low for the mysteriously missing components of the ice cream maker, I finally found them and my daughter helped me measure the ingredients into the blender. She and her brother wanted chocolate, but they agreed to carob since I thought it might be too near to bedtime for the caffeine in chocolate. Plus, chocolate tends to make my daughter and I rather grumpy, and I wasn’t in the mood for grumpiness. It came out delicious! Better than imagined… And both kids agreed it was my best ice cream ever.

So here it is.

Carob Ginger Coconut Milk Ice Cream

2 cans full-fat coconut milk

1/2 cup carob powder or chocolate

1 tbsp vanilla extract

1/4 cup raw (unheated) honey (or maple syrup)

1 tsp stevia sweetener (I used liquid)

1 tsp powdered ginger

2 tbsps Great Lakes Kosher Gelatin Collagen Hydrolysate (optional)*

Optional: about 1/2 cup of small chopped candied ginger pieces

* I use this gelatin mixed into drinks for the benefits of collagen and an extra protein boost. I use it here for these benefits as well, plus to help keep the ice cream slightly softer after freezing. Regular gelatin can be used as well. For more on the benefits of gelatin, see here and here.


Add the ingredients to a blender and process until smooth. Put the mixture into your ice cream maker, following the manufacturer’s instructions or, alternately, put it into a wide freezable container with a lid and freeze for at least several hours. Then scoop out and enjoy!

I actually couldn’t taste the ginger in this, but knowing it was in there gave me a gingery comfort (ginger is such a wonderful, good-for-us spice!). I would love to try out other spice combinations as well, and think that cardamom would be heavenly! I love the richness of carob/chocolate with intense spices… I wonder how a bit of cayenne would taste added in, maybe 1/8 of a teaspoon, or some chipotle pepper powder…? The spice possibilities are endless. If you make this with other spice combinations, let me know how it turns out!





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