Homemade Chocolate Coconut Ice Cream is dairy free, vegan, gluten and cholesterol free. No ice cream maker needed..
The ice cream is creamy and loaded with coconut so it has a dense coconut texture. The chocolate hardens once it hits the cold ice cream to form a chocolate shell.
1-1/4 cup almond and coconut blended milk
1/2 can sweetened cream of coconut
1/2 cup shredded coconut
1/4 cup sugar in the raw
2 tablespoons corn starch/span>
On medium high heat combine one cup of almond and coconut blend milk and 1/4 cup sugar. Bring to a boil. This will be ample time for the sugar to melt. Remove from heat and add the corn starch to the almond/coconut milk mixture. Let cool completely.
In a mixing bowl or with a hand held mixer whip half a can of cream of coconut until its white and forms stiff peaks.
Add the cooled almond and coconut mixture to the whipped cream of coconut and mix well. Incorporate the shredded coconut flakes into the mixture and transfer to a freezer safe container. Freeze overnight.
Chocolate sauce: In a double boiler, melt the chocolate chips and coconut oil until silky smooth. Keep at room temperature so it does not harden. It will harden once it comes into contact with cold temperatures.
Top the ice cream with almonds if using and enjoy.
Recipe makes 2 cups.
Serving size: 1/2 cup.
Sweetened cream of coconut can be found in the cocktail mixer section of your grocery store.
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