Dairy-Free Chocolate-Coconut Ice Cream
Posted February 9, 2011on:
Who doesn’t like ice cream? The classic ice cream is made with a creamy custard base and then churned in a ice cream maker. While a combination of cream and milk is usually used, coconut milk can be used as the base for folks who are lactose-intolerant. It’s just as creamy as real cream but with a hint of nuttiness. Mix it with cocoa and you’ve got yourself a wonderful flavor.
While it may be great to have an ice cream maker, it is not entirely necessary. I made mine with just a mixing bowl and I whisked the semi frozen mixture every hour or so to break down the ice crystals. I found that doing that makes a smoother ice cream. Finally, a little toasted coconut flakes on the ice cream gives it a nice touch.
- 3 cups coconut milk
- 3 tbsp maple syrup
- 1 1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 3 large egg yolks
- 1 tbsp pure vanilla extract
- 1/2 cup unsweetened coconut flakes
- Chill a mixing bowl in the freezer.
- Warm coconut milk and maple syrup in a pot.
- Whisk sugar and yolks until a pale yellow color. Add cocoa powder and whisk until well mixed. Add some coconut milk little by little to the cocoa mixture until you get a loose paste. Transfer the paste into the pot and quickly whisk until well blended.
- Continue whisking under medium heat for several minutes until the mixture slightly thickens. Remove from heat immediately and pour into the chilled mixing bowl.
- Freeze in the freezer for about a couple of hours until semi frozen. Whisk to break the ice crystals and refreeze. Repeat the whisking every hour or so until you’ve got a smoother texture.
- Transfer mixture to a container. Cover and freeze until firm.
- Serve scoops of this ice cream with toasted coconut flakes.
(recipe adapted from “Roman’s Dairy-Free Chocolate-Coconut Ice Cream” by Rori Trovato, Food and Wine magazine (January 2011))