There are different ways of defining what is ‘good for you’. Some people might consider it to be:
- low calorie
- low fat
- a vegetable
This recipe is none of those. However, I would include one more thing in the definition of ‘good for you’: real foods.
This (amazing, indulgent, decadent) chocolate ice cream is made from just a few simple and real ingredients. Nothing artificial and nothing overly processed. Eating healthy would be no fun at all without delicious treats in moderation! 
Start with 1 can of coconut milk (regular, not light).
Pour it into a double boiler.
Don’t have a double boiler? Me neither. A heat-proof bowl placed over a pot of simmering water works just as well!
Add 1 tsp of vanilla, and whisk with the coconut milk as it heats to just under a boil.
While the coconut milk is heating, break two eggs into another bowl.
Whisk the eggs. Add a ladle of hot coconut milk to the eggs, and continue whisking. Repeat this step a few times, slowly raising the temperature of the eggs so they don’t scramble! Combine the warm egg mixture with the remaining coconut milk, and continue to heat/whisk until the mixture forms a thick custard.
Meanwhile, take some chocolate (I used 2 squares unsweetened chocolate and ~ 3T chocolate chips). In a microwaveable bowl, heat for 4 minutes at 50% power. After 2 minutes or so, stir.
Your chocolate should have melted into deliciousness.
Combine the chocolate and coconut/egg mixture.
Whisk away!
If you used sweet chocolate, you probably won’t need to add any additional sweetener. Since I used unsweetened chocolate, I decided to try out some Agave Nectar that Xagave sent me. Add ~1/3 C Agave Nectar to your chocolate mixture, which is now complete!
This would actually make a delicious chocolate pudding!
Cool in the freezer for about 30 minutes, then use your ice cream maker to freeze the pudding into ice cream. If you don’t have an ice cream maker, you can make it in a coffee can (seriously!).
This is the kind of ice cream where 1/2 C really is enough: it’s rich, creamy and so tasty.
Good for You! Chocolate Ice Cream
by EatCleanLiveGreen.com based on this recipe.
Ingredients
- 1 can of coconut milk
- 1 tsp vanilla
- 2 eggs
- Chocolate (suggested 3-4 squares unsweetened baking chocolate)
- 1/3 C Agave Nectar
Directions
- Pour coconut milk and vanilla into a double boiler, and whisk the coconut milk as it heats to just under a boil.
- Break two eggs into another bowl.
- Whisk the eggs. Add a ladle of hot coconut milk to the eggs, and continue whisking. Repeat this step a few times, slowly raising the temperature of the eggs so they don’t scramble! Combine the warm egg mixture with the remaining coconut milk, and continue to heat/whisk until the mixture forms a thick custard.
- Meanwhile, take some chocolate, and in a microwaveable bowl, heat for 4 minutes at 50% power. After 2 minutes or so, stir.
- Combine the chocolate and coconut/egg mixture.
- Add agave nectar to your chocolate mixture.
- Cool in the freezer for about 30 minutes, then use your ice cream maker to freeze the pudding into ice cream.
Enjoy!
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{ 12 comments… read them below or add one }
ummmmm *drool* woops!
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DRROOOOOLLLLINGGGGGGGGGGGGG LOVE IT!
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Yum!
I have a recipe for chocolate coconut milk ice cream on my blog, as well, though it does not have eggs in it. I am so afraid to put eggs in ice cream!! I’m not sure why, my mom tells me they used to do it all the time back in the day.
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Holy goodness – that looks completely amazing!!
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yum, that sounds awesome! I think I have that same heat proof bowl
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whoaa very amazingly delicious recipe you got here!!
love the usage of coconut milk
great pics too!!
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That looks lovely! Thanks for the recipe
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ohhhhhhh la la . . . that looks delicious! I’m on board with you about the “real food” thing.
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YUM!!!!! Looks so good!!
Thanks for sharing!!
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I love the new blog look!
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OMG, that looks ABSOLUTELY decadent and delicious!! I have to try that asap!!
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oh my. sounds like a must try. especially for this lactose intolerant chick!
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