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
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***
Add first 6 ingredients to a medium saucepan over medium heat. Stir continuously with a whisk for 5 minutes.
Add sifted cocoa powder to mix, continuing to whisk. Keep whisking for another 5 minutes. Take off heat.
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.
Can be left in fridge for 2 days.
Follow the directions on your ice cream maker and enjoy!
*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.
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.)
Till next time,