If you are a coconut lover or are dairy-free and would like some ice cream on occasion this recipe is for you!  It is adapted from a recipe I found in Bruce Fife’s Coconut Lover’s Cookbook.  The good part is that there is no cooking and the ingredients remain raw (except the coconut milk which is canned).  Use the best quality ingredients so that the finished product is as good for you as it is good tasting.  The ghee adds a buttery flavor to the ice cream but you can use just coconut oil.  For variety, replace the cocoa powder with 1 cup of frozen fruit or berries that you have pulverized in a food processor and that you stir into the mixture last right before freezing it (the frozen fruit puree will make your ice cream freeze faster.)  Also, you may decrease the amount of honey by half and add some stevia to taste.  You will need an ice cream maker or you could make popsicles instead.

2 Tbsp. of raw, organic coconut oil, melted

2 Tbsp. ghee or 2 more Tbsp. of coconut oil, melted

3 Tbsp. raw, organic cocoa powder

1 can of classic (not lite) organic coconut milk (13.5 fl. ounces)

pinch of sea salt

1/3 cup of honey

1 Tbsp. vanilla extract

Warm coconut oil and ghee if they are not already melted by placing in a small bowl and placing the bowl in enough hot water to melt the coconut oil.  Stir the cocoa powder into the melted coconut/ghee oil.

In a food processor or blender place the coconut milk, vanilla, honey, and salt.  Blend well.  Add cocoa mixture and blend again.  Freeze according to your ice cream maker’s instructions.

Serves 4.