Sweet, creamy, and that cold treat you've been looking for, my Sugar-Free Ice Cream recipe is the one you're looking for — and it just so happens to be dairy-free, too!
Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.
Add in the vanilla extract and mix until combined.
Add in the cocoa powder and whisk or blend until evenly combined.
Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight.
Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly.
Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
Transfer the ice cream to 9x5 inch loaf tin and store in the freezer.
To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!
Cover and store the ice cream in the freezer for up to 1 month.