Coconut milk, chocolate chip , roasted almonds icecream with chia seeds

I can never stop raving about the humble fruit coconut which is used from core to shell and all stages of ripening for so many things. And I could never imagine making icecream using coconut milk without any icecream maker or mixes and yet with so much flavor and creamy rich texture. This is my second attempt with coconut icecream after trying mango one last week and couldn't wait any longer to try one more this time. I have used only condensed milk for sweetness and also threw in some chia seeds to make a little more healthier but you can skip it completely. The trick to make smooth icecream without any icecream maker is to keep churning it every half an hour for a couple of times while we set it to freeze so that water crystals aren't formed. Later to store it an airtight container and freeze. Best is to have after its set after churning, mine was done in 2 hours but depends on your freezer. 

This might not be a vegan or completely guilt free recipe but it definitely as closer it can get without compromising with taste and texture. 

Ingredients:

200 ml coconut milk

2/3 cup sweetened condensed milk

2 tablespoon chocolate chips

2 tablespoon almonds(broken)

1/2 tablespoon vanilla extract 

1 tablespoon chia seeds

1 tablespoon cocoa powder

Recipe:

Refrigerate the coconut milk to chill it. Whip it with a food processor or gamd blender for couple of minutes in a bowl. Roast crushed almonds in a pan on stove . Throw in all ingredients and mix well. Pour in a flat bowl and keep in freezer. Churn it with a spoon every half an hour until it sets. After its firm, transfer to another air tight container and freeze