Ingredients12 h 10 m servings 363 cals
- Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
- Cook's Note:
- Make sure when choosing your dark chocolate that also has no dairy in it. Many dark chocolates contain milk solids. Also read label on coconut milk, some are actually made with milk.
Per Serving: 363 calories; 25.4 g fat; 35.6 g carbohydrates; 2 g protein; < 1 mg cholesterol; 32 mg sodium. Full nutrition
ReviewsRead all reviews 5
If you use the cream of coconut there is not need to add any extra sugar because it is already sweet enough. In fact I used two cans of the coconut milk to the one can of cream of coconut and I ...
This really needed something to keep it from freezing into a rock, so I warmed the coconut milk and dissolved a packet of unflavored gelatin into it. Then followed the rest of the recipe and it...
Yum! Thankfully the high fat content in the coconut cream helps this recipe thicken nicely! I did add about 1/2 c. of sugar because the coconut milk is unsweetened and the mix tasted bitter befo...
This was lovely! The teenager called it AMAZING! I'll be making this one again. Thank you Dana.