Sometimes, I just want a bowl of ice cream. I found myself patrolling the ice cream aisle at the grocery store this weekend, looking at ingredients and nutrition facts… I walked out without buying anything and decided to make my own.

Chocolate Coconut Milk Ice Cream

Ingredients

• 4 egg yolks
• 2-4 tablespoons honey (I used 2 tbsp because I’m strongly weaned off of sugar… me 4 months ago would probably use 4 tablespoons)
• 2 cans full fat coconut milk for the creamiest ice cream (you can get away with 1 regular, 1 lite)
• 2 tablespoons arrowroot starch
• 1 teaspoon vanilla extract
• 2/3 cup cocoa powder
• Toppings pictured: cacao nibs and frozen berries

Directions

• In a large mixing bowl, whisk together yolks and honey
• Whisk in the coconut milk and arrowroot starch
• Transfer to a medium pot and heat (while stirring) until the mixture breaks a boil
• Then transfer back to the large mixing bowl
• Add vanilla extract and cocoa powder and mix well
• Cool the mixture completely in the fridge (it will be a yummy chocolate custard at this stage. I could definitely just eat it at this point)
• Proceed to make ice cream according to your ice cream maker’s instructions
• Add toppings and dig in!

Why, yes, I did take these pictures on the railing of my balcony…and the ice cream could have fallen on my neighbors’ head.