Tuesday, September 5, 2017

Chocolate-Coconut Ice Cream

Nothing beats homemade ice cream on a warm summer evening.  You'll fall in love with this creamy, chocolaty dessert.

Yield: 10-12 two-scoop servings


  • 3/4 cup cocoa powder
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 2 cans coconut cream (14 oz. each)
  • 1 1/2 tsp vanilla


  1. Place all ingredients together in a blender and mix together fully until there are no clumps.
  2. Cover and refrigerate for at least two hours.
  3. Remove from the refrigerator and whisk together the ingredients.  You can do this by hand or by putting it in the blender again for a few seconds.
  4. Pour the mixture into your ice cream maker and follow manufacturer instructions.  When finished, transfer to an airtight container and store in the freezer until fully set.
  5. When ready to serve, let the ice cream stand on the counter for 5 minutes to begin softening.  Scoop and enjoy.

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