January 23, 2024
Blog
Chocolate Coconut Ice Cream with Toasted Coconut and Almonds
Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog, Creative Cooking Gluten Free.
Ingredients:
2 cans (14.5 oz each) of Coconut Milk (not light!) – this is usually found in Asian markets or at your grocery store in the international isle
3/4 cocoa powder – sifted to remove any lumps
1/2-3/4 cup of sugar – I used a combination of honey and sucanat, both from Wholesome Sweeteners
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup chopped almonds
3/4 cup toasted unsweetened shredded coconut
Directions:
This will yield about 1 1/2 quarts of ice cream – if your ice cream maker is smaller just adjust the ingredients to fit your needs.
Always freezer the bowl of your ice cream maker in advance.
I like to keep my coconut milk in the refrigerator which speeds up the process a bit. If you have room temp coconut milk be sure to chill the mixture for one hour before adding it to your ice cream maker.
In a large bowl mix together the cocoa powder, sugar (honey, sugar, agave, which ever you use), salt, and corn starch.
Add the coconut milk and vanilla extract – mix well until all lumps/solids are dissolved. As stated above if you are using room temperature coconut milk, be sure to pop this in the fridge for one hour before proceeding.
Please read your ice cream makers instructions, as each can be different for churning and freezing your ice cream. Some ice cream makers suggest running it for 20 minutes and others that I have read suggest 30 minutes. I went by sight to achieve the consistency that I was looking for – this was about 25 minutes.
When you have about five minutes left in the churning process add in your chopped almonds and toasted coconuts.
For a soft serve consistency enjoy right away or place in an air tight container and freeze. If you do not eat it right away and choose to freeze it, be sure to remove the container about 10 minutes or so before serving. Lisa and I tried it both ways and they were both delicious!
Top with toasted coconut and some finely chopped almonds! Enjoy!
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.
2 cans (14.5 oz each) of Coconut Milk (not light!) – this is usually found in Asian markets or at your grocery store in the international isle
3/4 cocoa powder – sifted to remove any lumps
1/2-3/4 cup of sugar – I used a combination of honey and sucanat, both from Wholesome Sweeteners
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup chopped almonds
3/4 cup toasted unsweetened shredded coconut
Directions:
This will yield about 1 1/2 quarts of ice cream – if your ice cream maker is smaller just adjust the ingredients to fit your needs.
Always freezer the bowl of your ice cream maker in advance.
I like to keep my coconut milk in the refrigerator which speeds up the process a bit. If you have room temp coconut milk be sure to chill the mixture for one hour before adding it to your ice cream maker.
In a large bowl mix together the cocoa powder, sugar (honey, sugar, agave, which ever you use), salt, and corn starch.
Add the coconut milk and vanilla extract – mix well until all lumps/solids are dissolved. As stated above if you are using room temperature coconut milk, be sure to pop this in the fridge for one hour before proceeding.
Please read your ice cream makers instructions, as each can be different for churning and freezing your ice cream. Some ice cream makers suggest running it for 20 minutes and others that I have read suggest 30 minutes. I went by sight to achieve the consistency that I was looking for – this was about 25 minutes.
When you have about five minutes left in the churning process add in your chopped almonds and toasted coconuts.
For a soft serve consistency enjoy right away or place in an air tight container and freeze. If you do not eat it right away and choose to freeze it, be sure to remove the container about 10 minutes or so before serving. Lisa and I tried it both ways and they were both delicious!
Top with toasted coconut and some finely chopped almonds! Enjoy!
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.
