Chocolate Coconut Milk Ice Cream

July 13th, 2012 11:13 am by Kelly Garbato

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My very first homemade coconut milk ice cream turned out to be a complete accident. I was making the coconut milk/agar “slurry” for the Coconut Strawberry Sorbet and completely messed up my calculations. Instead of 1/4 teaspoon of agar to 1 cup of coconut milk, I used 3/4 teaspoon! Since readjusting would give me enough “slurry” for THREE sorbet recipes, I decided to make an even quart of the stuff and use it in a more traditional ice cream recipe. Behold! Chocolate Coconut Milk Ice Cream. Chocolate, coconut milk, coconut extract, and shredded coconut: deliciously decadent and seasonally tropical! Not as healthy as a fruit-based frozen dessert, but who cares? It’s summer, live a little!

Below I’ve included two variations of the recipe: one with agar powder, and another using arrowroot powder, which I prefer as a thickening agent in ice cream. Agar worked much better here than it did in the Coconut Strawberry Sorbet, but this ice cream still came out a bit sorbet-y. Also, agar is expensive, yo!

Enjoy with: chocolate sprinkles, chocolate chips, chocolate sauce, shredded coconut, and/or in a big fat honkin’ waffle bowl.

 

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Chocolate Coconut Milk Ice Cream (with Agar)

(Makes roughly one quart of ice cream.)

Ingredients

4 cups coconut milk
1 teaspoon agar powder
1/4 cup cocoa powder
1/2 cup sugar + extra to taste
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup shredded coconut

Directions

1. In a medium saucepan, bring the coconut milk to a boil. Add the agar powder and reduce the heat to medium. Cook for several minutes, whisking all the while, until the agar has dissolved into the coconut milk.

2. Add the cocoa powder and sugar and whisk well. Sample the batter and add extras to taste.

3. Remove the saucepan from the heat. Mix in the vanilla and coconut extracts, whisking well.

4. Chill the batter in the fridge for four to six hours or more.

5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Add the shredded coconut in the last ten minutes of the machine’s cycle, or stir the coconut into the ice cream as the machine dispenses it (or as you scoop it). Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

 

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Chocolate Coconut Milk Ice Cream (with Arrowroot)

(Makes roughly one quart of ice cream.)

Ingredients

4 cups coconut milk, divided
2 tablespoons arrowroot powder
1/4 cup cocoa powder
1/2 cup sugar + extra to taste
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup shredded coconut

Directions

1. In a small bowl or mug, combine 1/4 cup of the coconut milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3 3/4 cups of coconut milk with cocoa powder and sugar, whisking well until combined. Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla and coconut extracts and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Add the shredded coconut in the last ten minutes of the machine’s cycle, or stir the coconut into the ice cream as the machine dispenses it (or as you scoop it). Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

 

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One Response to “Chocolate Coconut Milk Ice Cream”

  1. Eat to the Beat: Not-Pot Brownies & Willie Nelson » V for Vegan: easyVegan.info Says:

    […] well with chocolate. That’s what a chef told me, anyway, when I accidentally put thyme on my chocolate coconut milk ice cream and posted the evidence for its comedic […]

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