Monthly Archives: August 2017

The residual wildfire smoke is clearing out. The air is cooler. My hands are itching (some of you may know what that means). All is good in the world. I hope everyone has a great Monday & week!


*If you're looking for prints of my photographs or home decor, please check out my redbubble.com portfolio, under NadiaArtist. Newly added are inspirational quotes are also available. Any other photography requests, email me at myviewsextended@gmail.com.


Previous post.

Till next time,

Nadia

This ice cream is not too sweet, while it's rich in chocolate & coconut flavour. It's been awhile since I made this ice cream and this time around I've filmed it. Head over to Nadia's Kitchen Creations to watch me make it.

Chocolate Coconut Ice Cream Recipe w/ video

4 cups/1 quart/32 fl oz

Chocolate Coconut Ice Cream Recipe w/ video

Ingredients

  • 1/2 to 3/4 cup cane** or palm sugar
  • pinch of salt
  • 2 large egg yolks
  • 1 cup half & half or regular milk or non-dairy substitute (you can double the half & half or milk)
  • 1 can evaporated milk or regular milk or non-dairy substitute
  • 1 can coconut milk
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract or 1/4 of a scraped vanilla bean pod
  • 1 tsp coconut extract
  • 1/3 cup unsweetened coconut, shredded OR chips***

Instructions

  1. Add first 6 ingredients to a medium saucepan over medium heat. Stir continuously with a whisk for 5 minutes.
  2. Add sifted cocoa powder to mix, continuing to whisk. Keep whisking for another 5 minutes. Take off heat.
  3. Using a fine strainer, strain into a heat proof bowl. Add extracts and coconut. Stir, until evenly mixed. Let cool for about 10-15 minutes. Cover with plastic wrap. Making sure it touches the surface of the custard, to prevent a skin from forming. I didn't have a skin form because I used a non-dairy substitute this time around. If you use full fat milk, whipping cream etc, a skin will form.
  4. Can be left in fridge for 2 days.
  5. Follow the directions on your ice cream maker and enjoy!

Notes

*To lower calories & fat: Use the half fat or fat free versions of the half & half, coconut milk and evaporated milk. Changing the fat content will change the texture of the finished product. Fat = smooth & creamy.

**Cane sugar was used in the recipe that I made.

***You can use sweetened if you are after a sweeter end product

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/08/09/chocolate-coconut-ice-cream-recipe-w-video-update/

Some items found online:

Everland Organic Unsweetened/Unsulphured Large Coconut Flakes/Chips, 227gm
Yupik Organic Coconut Palm Sugar, 1Kg
Everland Organic Coconut Milk, 400ml
Kiva Organic Cacao Powder (Cocoa - Chocolate Powder) - Non-GMO, Raw, Vegan, 16-Ounce Pouch
Wilton Pure Vanilla Extract


(This post is not sponsored but it does contain affiliate links.)


Previous recipe, Easy Sole Fillets 

Till next time,

Nadia