Whisk the coconut milk and cream, maple syrup, vanilla, and salt in a large bowl, preferably with a spout. The ice cream does freeze harder when an ice cream maker isn’t used, simply because the churning incorporates air. Just tried this recipe and… WOW! Do you use the coconut water? I really want to try this chocolate ice cream recipe. Tags: chocolate ice cream coconut ice cream coconut milk Dairy Free Dessert Egg Free Gluten Free grain-free vegan 37 Responses to “Double Chocolate Ice Cream with ‘Peanut Butter’ Swirl” Unfortunately due to the volume, Danielle is not able to answer every question, Serve immediately, or freeze in a sealed container for up to one month. Hi Rachel, I haven’t used coconut cream but it would likely work. Also, what other spices compliment dark chocolate if you do NOT like the taste of mocha, coffee or espresso powder? The boxed stuff will result in a grainy, greasy ice cream. The solid white cream is coconut cream. It is definitely something that I will continue to make for my family. It’s inspired by an ice cream I had at Chaeban in Winnipeg, easily the best non-dairy ice cream I’ve ever bought. If you try the recipe with any of these options, I’d love to know how you make out! Agave would be a fine sweetener to use as you mention. Then you could chill the mixture before proceeding. Also used Erythritol as the sweetener so I can eat it as I am on Keto. Your email address will not be published. I’ve been wanting to make homemade ice cream for weeks, and found a little beauty of an ice cream maker. In fact, I love all of your recipes. Cook over a low-medium heat, stirring constantly until mixture is thickened. So do you use the whole can or just the cream part. Now I can eat ice cream without feeling bloated or too guilty for eating sweets. Place on a waxed paper-lined baking sheet. Not sure what i did wrong. Do you think it would be a good idea to use the cream , but a little less of the coconut water from the cans? Article by shannon / plum street collective CONTACT Chocolate Fudge Swirl: Carefully melt 1/2 cup chocolate chips. Nothing a little extra sweetener won’t resolve! Luxuriously sweet and creamy, it's hard to believe that this ice cream is dairy-free and naturally sweetened--and incredibly easy. Pour it into your prepared ice cream maker, and churn until it’s almost set and fully frozen. Required fields are marked *. No, I really really love ice cream. I was having major GI troubles and my doctor had me eliminate some things to help determine the problem. There must be a glitch. Would you suggest just freezing the cans for 15-20 min if not cold? Thanks for the recipe. Just let it rest on the counter for a few minutes before serving until it reaches a scoop-able consistency. Thanks, I’m super new to making ice cream. You don’t even need an ice cream maker to prepare it! Extensive experimentation (not a hardship in this case!) Store paleo ice cream in glass containers in the freezer for up to 6 months. Home • Desserts • Chocolate Chunk Toasted Coconut Ice Cream. This is a life saver. In this recipe, the sweetness level is more similar to dark chocolate than milk chocolate. If your coconut milk/cream is a bit lumpy, blend it with an immersion or standing blender before adding it to your ice cream maker – the churning won’t remove lumps in the milk, you’ll just end up with lumpy ice cream. This will definitely be a new staple in my freezer. I would really like to know what the nutritional facts are on this ice cream. This looks incredible and so EASY!! (See notes for additional details, but a cold container will prevent the soft set mixture from melting when transferred, thereby preventing ice crystals from developing.) Place a freezer-safe container in the freezer. This is de-freakin-licious as one of my guests said and it didn’t last long! And I truly enjoy lots of wholesome foods. use Xanthum gum, perhaps? dark chocolate, chopped, 50 grams (1/2 cup) toasted coconut flakes. I cut the amount of maple syrup and cocoa since I used raw cacao powder. You can transfer the mixture to an ice cream maker, which will freeze the ice cream in about 20 minutes. Luckily I get a cheat day every Saturday to make up for the lack of dairy in my diet during the week. The chocolate definitely reigns! You want the milk to be cold – but just don’t forget about it as you don’t want it to freeze solid. Thanks for letting me know. Dairy free, egg free, refine sugar free Coconut Vanilla Ice Cream with homemade coconut milk. As for the spice question, I think cinnamon would complement the cocoa powder nicely. Notes *If you’re using coconut milk, simple drain the liquid from the cold canned milk. Whisk together the coconut milk, cream, maple syrup, vanilla, and salt in a large bowl. Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) … 3-Ingredient Coconut Ice Cream. My only concern would be that the sugar doesn’t completely dissolve in the blender. — Chocolate Coconut Milk Ice Cream makes 4 servings. I would first warm the sugar in the coconut milk to dissolve the sugar and then completely chill the mixture before proceeding. Three Ingredient Chocolate Coconut Milk Ice Cream, Savoury Mushroom and Caramelised Onion Wreath, Vegan Chocolate Truffles with Ginger and Orange, 1 can (400ml / 13.5 oz.) WORK WITH ME, © 2020 Occasionally Eggs | Images and text may not be used without permission |, Chocolate Chunk Toasted Coconut Ice Cream. Yay! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest. )Vegan Mint Chocolate Chip Ice CreamLemon Elderflower PopsiclesBlueberry Swirl Coconut Milk PopsiclesCoconut Pineapple Ice Cream (dairy free, uses eggs). The frozen compartment will start freezing the mixture immediately. It’s too minimal of a recipe for many changes. Vanilla Ice Cream: This coconut milk-based ice cream is delicious and perfect to serve with a chocolate sauce or chocolate cake. (See notes for additional details, but a cold container will prevent the soft set mixture from melting when transferred, thereby preventing ice crystals from developing.). Allow it to “ripen” in the freezer and it will freeze hard. I am so glad the salad was a hit, messy kitchen and all! Your email address will not be published. While I have been able to resume eating dairy in moderation, the hiatus kicked off a permanent love affair with coconut milk-based ice cream. My mouth is watering just thinking about it. Hi Shelly, Did you use full fat canned coconut milk and scrape all of the hardened milk out of the can? Want to share in a cooking class. Mix 1 tablespoon tapioca starch with the remaining 1/4 cup coconut milk, right in the can, to dissolve. Hi Kelly, Sugar should work. Letting it sit on the counter helps － but I’ve also made popsicles and they’re wonderful! It was wonderful. Instructions. If you happened to use the light version or didn’t use all of the thick cream, the outcome would be icier in this or a similar recipe. 5-Ingredient No-Churn Vanilla Bean Ice Cream — The Fountain Avenue Kitchen, Delicious Alternatives to Satisfy Non-Vegan Cravings - Raise Vegan, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076, Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional), 2 (14-ounce) cans full-fat coconut milk, refrigerated until very cold, 3/4 cup cocoa powder (I use regular, not Dutched), 2/3 cup honey (could use agave or pure maple syrup). 3 Ingredient Coconut Milk Ice Cream (Dairy Free, Egg Free) A blog about cooking, baking, sewing, parties, children, design, and homemaking. Dairy-free, chocolate ice-cream Coconut milk is a really useful substitute for regular milk, especially in desserts as it is sweeter and has a thicker, more creamy consistency. Method After years of developing mostly healthy recipes, people logically assume that I am one of those really virtuous eaters. Add coconut milk and whisk again until … Add the date syrup or … Both cans were side by side in the cupboard. I’d be curious to know how much of the raspberries you used. Then you scoop it all into the blender. Now trying your recipe. I look forward to hearing from you on this issue. I’d love for this to work better for you. Thank you for your support , Your email address will not be published. I have not tried it in this recipe, but the general rule of thumb is 1-2 teaspoons per quart of liquid. Oh, and make sure you put the insert in the freezer well before using–most makers recommend overnight. If you can have dairy, I would recommend substituting an equal amount of cream for the coconut milk. I think that will come out great! Hi Kelly, Although I haven’t tried, you could likely use a similar amount by weight (or a little more by volume as honey is denser/heavier than sugar). Pour the coconut mixture into your ice cream maker and churn until frozen, adding the chocolate and coconut when the ice cream is almost set and frozen to mix it evenly throughout. ** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream … I am going to try this one this weekend if not sooner. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream. If you don’t have an ice cream maker, you can make it into popsicles by stirring the add-ins into the base and pouring it into popsicle moulds. Six dollars and change special. I do set my kitchen timer and stir when saving the ice cream for the next day. This will prevent a poof of cocoa powder that sticks to the sides and lid of your blender. Chocolate Chunk Toasted Coconut Ice Cream. Hi Sarah, The coconut flavor is extremely mild. All rights reserved. It tasted great! For a smaller yield, the recipe can easily be cut in half. https://irenamacri.com/recipes/how-to-make-ice-cream-in-a-vitamix How To Store This Chocolate Coconut Milk Ice Cream Recipe. Combine all of the … Simmer over medium-low heat for approx. Enjoy immediately or transfer to the container you placed in the freezer for storage. led to the following recipe. Homemade ice-cream sets much harder than shop brought ‘soft scoop’, see the top tips at the end of the recipe for how to make your homemade ice-cream softer. After sitting in the freezer overnight, the ice cream will “ripen” and freeze slightly harder than regular ice cream. It tastes so good! What am I doing wrong? Three Ingredient Chocolate Coconut Milk Ice Cream (in sandwiches! I really love this recipe. As for the coconut flavor, it’s mild but you’ll likely detect a hint of it. I think sweetness is about preferences. Refrigerate for 1-1/2 hours or until easy to handle. It’s a specialty item after all. One is to use raw chocolate instead, as it freezes a bit softer. milk, heavy cream, heavy cream, egg yolks, crushed ice, milk and 7 more Homemade Ice Cream Sandwiches High Heels to Hot Wheels large egg yolk, breyers butter pecan ice cream, sugar, pure vanilla extract and 7 more When hot, add sugar mixture, stirring constantly until it starts to thicken. Freshly made, it’s creamy like soft serve. I love ice cream. If you’re looking for something a little more chocolate-heavy, try this chocolate coconut milk ice cream instead. Thank you! Does it taste like coconut? I’ve since switched over but I just send one email a week as some readers really dislike receiving an email every time I write a post (sometimes 6 times a week!) Truth is though, I also have a massive sweet tooth and hardly go a day without satisfying it. https://www.yummly.com/recipes/homemade-ice-cream-no-eggs-no-milk It says that it went through but I never get anything. I decided that if I was going to all the effort to develop a healthier, dairy-free version of my beloved ice cream, I should pull out all the stops and eliminate refined sweeteners. So soft and delicious, I could gobble it all up! I knew I had to sustain this relationship in a cheaper way. Thank you for the recipe!! Usually any store bought ones are just pure sugar and I hate them, so homemade is great for keeping it from being too sweet. Add the separated coconut cream into the mix and whisk again. Thank you for commenting and mentioning your tweaks. Required fields are marked *. Enjoy the ice cream! I hope this helps! It is so rich and creamy. There’s no cooking involved here, so you can have dessert ready in just a few minutes! I don’t have an ice cream freezer, so after blending, I poured this into a container and put it in the freezer. Add sugar and coconut. Would suggest to anyone reading this recipe: make sure when you buy your coconut milk you refrigerate the cans ASAP! 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