I used to kind of scoff at a non-dairy ice cream and I’m sorry about that.  (I don’t think I scoffed out loud though.)  But now that Greg is here, living with us, I’ve taken on the job of making him delicious gluten and dairy free desserts.  He is studying now for a big test so I’m on a mission to find delicious sweets for him – as it is something to look forward to at the end of the day.

Greg had told me about this vegan ice cream cafe called FoMu in Boston that he loved.  He said the ice creams were unreal and that he could safely eat so many of them.  So I bought the FoMu cookbook before the holidays (at the tail end of 2020) and surprised him with some chocolate pudding ice cream.

He was delighted!  And I was too.  Simple, cold, chocolatey, and smooth.  I’ve made it two more times since then as well as the vanilla which I can write about another time. 

I will say that this is best eaten a 4-6 hours after you run it through your ice cream machine.  It is soft and oh just so delicious.  Once frozen overnight it hardens (more than your ice cream) and it has to sit out a bit before you eat it.  And each day it recovers less from the thaw.  But this shouldn’t be a problem because you can eat it all right up ASAP.  Now you have an excuse to.  Also – you can freeze it it smaller portions to avoid re-thawing thawed ice cream.  You can purchase pint/quart containers easily online. 


  • 2.5 ounces or 70 grams premium dutch processed cocoa 
  • 2.5 cups or 600 ml coconut milk
  • 1/4 cup or 50 grams unrefined organic cane sugar (you can sub granulated sugar)
  • 1/2 cup or 120 ml agave 
  • pinch of sea salt I prefer Maldon 
  • 2 tablespoons or 30 ml espresso powder (optional) ( I used 1 of the two) 


  • In a heavy duty mixer or with an immersion blender, combing the coconut milk, cane sugar, agave and espresso (if you are using) 
  • Sift the cocoa powder into the mixture and mix again to combine well.  Add the salt and taste the ice cream base for flavor – add a tad more salt if it needs it.  Don’t skip this.  But don’t add table salt if that is all you have.
  • Run your ice cream in your machine – and store in freezer in freezer safe containers.  (Again, I buy the ice cream pint containers online).
  • Let freeze for a few hours before serving.  And let come up to room temp for a bout 10-15 minutes if it has hardened overnight.

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