How to Make Delicious Chocolate Coconut Ice Cream at Home
My 16-year-old daughter Maddie loves to make ice cream. So 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 chocolate coconut ice cream recipe 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 not to substitute lite coconut milk, coconut water, or other forms of coconut milk. You want the full fat for a creamy mouthfeel.
The recipe from Sweet Cream and Sugar Cones says to use your ice cream machine's directions for making sorbet even though no fruit juices are used and the consistency is more like ice cream than sorbet. This confused me.
I think because you are using 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
- ¾ cup sugar
- 2 ounces cocoa powder plus 1 tablespoon, measure out then sifted
- ¼ cup tapioca syrup or substitute corn syrup
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Make the Base First
- Put all the ingredients 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 its own instructions for making 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 in the freezer to chill while it is churning. However, 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 it for about 4 hours.
- This will keep in the freezer for up to 1 week.