Chocolate Coconut Crunch Ice Cream

May 24th, 2014 12:58 pm by Kelly Garbato

2014-05-13 - Chocolate Coconut Crunch - 0001 [flickr]

This recipe has a kind of funny backstory: I tried to whip up some coconut milk whipped cream, but didn’t realize that I had to separate the solids from the liquids first. Basically I ended up with grainy (because it was still chill) coconut milk. And because that was my last can of coconut milk, I had to put ice cream on my apple pie instead. So sad, right?

Anyway, this is a coconut milk-based chocolate ice cream with a coconut-chocolate bark. The trick is to break up the bark into super-tiny pieces so you don’t break a tooth on it once it’s frozen (says the girl with all the crowns). Don’t say I didn’t warn you!

P.S. Is this an adorable ice cream dish or what? Goodwill, people!. Good. Will.

2014-05-13 - Chocolate Coconut Crunch - 0004 [flickr]

Chocolate Coconut Crunch Ice Cream

Ingredients

1 15 ounce can (1 1/2 cups) coconut milk
1 cup soy milk, divided
2 tablespoons arrowroot powder
1/3 cup sugar
2 tablespoons cocoa powder

1 cup chocolate chips
1 cup shredded coconut + extra as needed

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the coconut milk, remaining soy milk, sugar, and coconut powder; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the “crunch”! Place the chocolate chips in a glass bowl. Cook for 90 seconds in the microwave, pausing to stir the chocolate every 30 seconds. When done, spoon the chocolate out on a baking sheet lined with parchment paper, spreading it as thin as possible. Sprinkle the coconut shreds on top, pressing down gently with a spatula or spoon. Put the baking sheet in a freezer to chill for about an hour. When cold and hard, break the sheet of chocolate into bite-sized pieces using your hands or a knife. Store in a sealed container in the fridge or freezer until ready for use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. You can add the chocolate chunks to the batter prior putting it in the ice cream machine, if that’s easier for you, or as you dispense (or scoop) the frozen ice cream from the machine. Depending on how chunky you like your ice cream, you may have a handful of chocolate-coconut bark left over; these are great on a sundae, or just for snacking!

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

2014-05-13 - Chocolate Coconut Crunch - 0008 [flickr]

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One Response to “Chocolate Coconut Crunch Ice Cream”

  1. Waffle Wednesday: Banana Split Waffle Sundaes! » V for Vegan: easyVegan.info Says:

    […] as this was my first time making coconut whipped cream from scratch (minus that disastrous attempt a few months back), I don’t have anything to compare it to. That said, a can of coconut cream […]

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