Desserts

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.

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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

 

This is a quick, I-have-a-craving, go-to, recipe that I use throughout the year. For when I not only want to use any leftover pastry but when I don't want to stare at an entire pie. No, I don't trust myself. I will eat a piece every day until it's finished.😂 This is also a great way to get the kids some kitchen practice. Give them the leftover pastry to work with while you make the standard size pie. Watch me make it here.

Apple Tart For 1 or 2 – Recipe

1-2

Apple Tart For 1 or 2 – Recipe

Ingredients

  • Leftover pastry. About 1/4 of a single pie crust, on average.
  • 1 medium-large cooking apple, of your choice. Cleaned, cored, peeled & cut diagonally. 6-8 slices per half.
  • 1 tbsp lemon juice
  • 1 tbsp brown sugar, unpacked
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp maple syrup or omit
  • 1 pinch of salt
  • 1 tsp cornstarch

Instructions

  1. Preheat oven to 400°F/204°C.
  2. In a small bowl add your sliced apple, along with all of your ingredients. Tossing so that the apple slices are coated well. Set aside.
  3. Roll out your left over pastry, placing in in a prepared single serving oven proof dish.
  4. Add your apples & bring the edges of the pastry up. The pastry does not need to close at the top.
  5. Bake in oven for 25-ish minutes. The first 10 minutes at 400°F/204°C. The last 15 minutes at 350°F/176°F.
  6. Check to make sure that the apple is cooked through. I use a sharp knife, which when inserted into the apple slice, easily passes through.
  7. Serve warm or at room temperature.
  8. Toss in nuts, seeds, dried fruit & or lemon zest to add a little extra flavour & nutrition.
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http://nadiadonella.com/2017/07/05/apple-tart-1-2-recipe/

➜Previous video: Pancakes, Plain & With Blueberries 

(This post is not sponsored.)

Till next time,

Nadia