Ain't no DairyQueen

Recently my darling sister discovered she is lactose intolerant... actually I'm surprised we didn't figure it out sooner as the outcome of her consuming anything dairy wasn't pretty.

Lately i have tried to cut out dairy where i can to see if it improves the way my tummy treats me in everyday life and its only now have i realise just how delicious i find most milky products.

2 deal breakers have been Cheese and Ice Cream... although cheese will continue to be the second love of my life only losing to my darling man who buys me said delicious cheese... i have managed to scratch the itch of my ice cream addiction!

First to paint a picture of just how obsessed i am with ice cream: I manage to be the first to person to finish my cone 99.99% of the time, beating out my 7ft beast of a man and my most hungry foodiest-of-foody soul sisters. I also seem to find myself at Giapo at least once a week and always opting for the the deluxe cone or cup. Safe to say I'm no poster child for #Fitspo.

Now to jump on an ever growing bandwagon i did find Little Island and their amazing range of products but I'm not in love with the idea of emptying my bank account for a tiny tub of goodness that i can easily polish off in one sitting (please know that i do love love love this product)... and then theres the fact i recently acquired an ice cream maker so my passion to make ice cream is at an all time high.

I have tweaked and come up with (after trial and error a plenty) my own stupidly easy recipe for Dairy-Free and if need be vegan Ice cream with 4 simple ingredients.

Coco-Choc-Mash Ice cream


  • 1 Can Coconut Milk
  • 1 Can Coconut Cream
  • 1/2 cup Cocoa Powder (I used Avalanche Premium Dark Cocoa powder)
  • 1/2 cup Honey (or Maple syrup) to sweeten so add more or less to your preference 
  • 2 tsp Vanilla extract


  • In a large bowl or blender add all ingredients and mix/blend until completely smooth and the cocoa powder is evenly dissolved through the mixture. Note: do not hand whisk this... you will regret your life.
  • Pour the mixture into an ice cream maker to churn for 20-30minutes until the mixture resembles a thick slushy (don't be me and begin eating it... well maybe just a little bit). 
  • Pour the half frozen mixture into a container and freeze for a further 4-6 hours or until set (1 litre plastic container fits the mixture perfectly).
  • If you don't have an ice cream maker or churner then pour the mixture into a container and freeze for approximately 4 hours or until its semi soft then hand mix it and place in the freezer until set.
Serving Tips
  • This is a bitter chocolate so i do find that i don't need as much to satisfy the craving.
  • If the ice cream is a little hard to scoop then zap in the microwave for 20-30 seconds to soften or leave on the bench while you are scoffing dinner and serve when scooping doesn't present as a hazard.
  • For a Mint flavoured hit heat the coconut milk gently with 2 mint leaves then cool before making the mixtures and proceed as normal.

I hope you love this recipe as much as i do! Im back on Isagenix so have even tried substituting 2-3 scoops of Isalean Shake to replace the cocoa and found it pleasant but more than anything this Ice cream has saved Auckland city from my wrath during a few cravings... ill be honest this is only early days but you have all been warned of my mood haha


FiveFootFollow me @fivefootnothingau

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