Homemade Coconut Milk Ice Cream

Many commercial ice creams today are filled with chemical concoctions that are not fit for human consumption. They contain anything from hydrogenated oils, high fructose corn syrup, ethyl acetate, and yellow dye #5, diethyl glycol, a cheap chemical used to take the place of eggs, which is also used in anti-freeze and paint removers, aldehyde C-17, flavoring for cherry ice cream, is an inflammable liquid used in dyes, plastics, and rubber, piperonal, used in place of vanilla, and is a lice killer, ethyl acetate, a pineapple flavor, can also clean leather and textiles, and who's vapor has been known to cause chronic lung, liver, and heart damage, propylene glycol, which is controversial and in Europe is not allowed in food products, sodium benzoate, which when consumed around vitamin C, even that found in food, can stimulate cancerous growths in your body, polysorbate 80, potassium sorbate, modified corn starch and soy lecithin, both of which are from genetically modified sources. The list you see on your ice cream is only a partial list because the FDA does not require ice cream makers to label all of their ingredients! This doesn't mean ice cream is off limits. Below are simpler, much healthier choice to store bought treats.

Chocolate Ice Cream

1 14 oz. can full-fat coconut milk (I use Native Forest or Earths Choice because they are organic and the cans are BPA free) Read more about BPA
¼ cup + 2 Tablespoons cocoa powder
¼ cup honey (or maple syrup, for vegans)
1 teaspoon vanilla extract

INSTRUCTIONS
Combine all of the ingredients in a blender, and blend until smooth and creamy. Adjust the flavor to your taste, then transfer to your ice cream maker and follow manufacturers instructions. If you don't have one, I would definitely recommend it because you can have fresh homemade ice cream in 20 minutes. But if that is not an option another choice is to place the ice cream mixture in a freezer safe container and place in the freezer for 4-6 hours, or until firm.

If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving. Alternatively you can remember to stir the ice cream every hour it will be easier to scoop when it is done, but this is not necessary.

This recipe is taken from Detoxinista.com. The other versions below are from a variety of sources.

Vanilla Ice Cream: this is an option for vanilla ice cream, but I am still searching for a better recipe. Skip the cocoa and increase the vanilla to 1-2 tsp depending on taste.

Mint Ice Cream: Omit the vanilla and add a teaspoon of mint extract and several drops (just enough to color the ice cream green, too many drops will change the taste) of chlorophyll liquid to milk.

Banana Ice Cream: Add three ripe bananas to the mixture.

Mango Ice Cream: Add 5 oz of mango pulp to the mixture.

Coconut Ice Cream: Add 1 cup grated unsweetened coconut to milk. The coconut can be left in the milk or can be filtered by a sieve after standing for several hours, depending on personal preference. If necessary, add a little more coconut milk (about 2 or 3 oz) to reach a certain thickness for the ice cream mixture.

Pumpkin Pie Ice Cream: Add 1 can pumpkin and spices; cinnamon, cloves, ginger, nutmeg, allspice.

I haven't tried the pumpkin ice cream above, but this version is pretty good. : GI365. She has some great recipes.