How to Make Delicious Chocolate Coconut Ice Cream at Home
My 16 year old daughter Maddie loves to make ice cream. Last year our neighbors gave me a Cuisinart Commercial Quality Ice Cream & Gelato Maker (ICE-100) for my birthday and she’s been making ice cream ever since.
This recipe for chocolate coconut ice cream comes from a book I gave her for her birthday called Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Cough, three pastry chefs who opened the Bi-Rite Creamery in San Francisco back in 2006.
The ingredients call for coconut milk and it’s important to not to try to substitute lite coconut mil, coconut water or any other forms of coconut milk. You want the full fat for a creamy mouth-feel.
The recipe from Sweet Cream and Sugar Cones says to use your ice cream machine’s directions for making sorbet even though their are no fruit juices used and the consistency is more like ice cream than sorbet. This confused me.
I think because you are using a simple syrup in this recipe, either tapioca syrup or corn syrup, and not using any eggs, it is processed like a sorbet and not like ice cream. That’s my guess but if you are an expert ice cream maker, I’d love to know why.
Chocolate Coconut Ice Cream Recipe
27 ounces coconut milk
3/4 cup sugar
2 ounces (1/2 cup plus 1 tablespoon) cocoa powder, measure out then sifted
1/4 cup tapioca syrup or substitute corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract.
How To Prepare At Home
Make the Base First
Put all the ingredientes into a blender or food processor and puree until smooth.
Remove from blender and transfer to a container, cover and place in the refrigerator for at least one hour and up to 12 hours.
Make the Ice Cream
Every ice cream machine is a little different and has their own instructions for the best way to make ice cream or sorbet in their machines. Follow the directions for your machine to freeze the chocolate ice cream and be careful not to over churn it.
The recipe suggests putting the container you're going to store the ice cream into the freezer to chill while it is churning. You don't want to add the ice cream to a room temperature container or it will take longer to firm up.
When the ice cream is done, you can enjoy it immediately but it may be a little soft. If you want it firmer, transfer the ice cream to the chilled container and freeze for about 4 hours.
This will keep in the freezer for up to 1 week.
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