Chocolate Coconut Ice Cream Recipe
My Youngest Daughter Taught Me This One
Servings: 1 quart
- 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 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.