Description
Whether you need to avoid dairy or not, you’ll love the combination of flavors in this ice cream: creamy milk chocolate, toasted almonds, chocolate chunks, and coconut. Best ever!
From Heather Christo.
Ingredients
- 2 cans (14 Oz. Size) Unsweetened Coconut Cream (See Note)
- 1 cup Sugar
- ½ cups Unsweetened Cocoa Powder
- 1 teaspoon Vanilla
- ½ teaspoons Kosher Salt
- ½ cups Chilled Coconut Milk
- 3 Tablespoons Cornstarch
- ½ cups Chocolate Chips, Vegan And Soy-free
- 1 cup Shredded Sweetened Coconut
- 1 cup Toasted Slivered Almonds
Preparation
In a medium sauce pan over medium heat, combine coconut cream, sugar, cocoa powder, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved and cocoa is completely mixed into the coconut cream.
In a small Tupperware or Mason jar, combine coconut milk and corn starch and shake well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until the mixture thickens, 3–5 minutes. Take the mixture off of the stove top and pour it into a bowl.
Let the ice cream base cool until it is room temperature, then refrigerate for at least 1 hour and up to overnight.
Pour into an ice cream maker and churn according to manufacturer’s directions (this will usually take about 15–20 minutes). When there are just a few minutes of churning left, add chocolate chips, coconut and almonds. Churn another minute and then stop the ice cream maker.
Transfer the ice cream (which should be like soft serve at this point) to a freezer-proof container and freeze at least 2 hours. Scoop and serve!
Makes about 1 quart.
Notes:
1. Trader Joe’s carries a great brand of canned unsweetened coconut cream. Do NOT buy Coco Lopez, which is a cocktail mixer.
2. Prep time does not include 3 hours cooling and freezing time.
