Chocolate Coconut Ice Cream with Toasted Coconut and Almonds Recipe

by Jenny Manseau on August 27th, 2012


gluten free chocolate coconut ice cream recipe

Photo: Jenny Manseau

 

I really wanted to try my hand at making homemade ice cream so I asked my stepmummy if I could borrow her ice cream maker…thankfully she said yes! Keeping Bryan in mind (even though he was gone all summer) I thought I would try making some coconut milk ice cream, I figured I should experiment and do some taste testing before I make some for him…makes sense right? My neighbor Lisa has become my taste taster in Bryans absence.

This is a pretty simple and straight forward recipe. You can feel free to change the add-ins to what ever you would like. I just went with what I had on hand…shredded coconut, cocoa powder, and almonds. This is pretty darn delicious I must say and was very excited about how it turned out. Not too shabby for my fist try! I’m pretty sure I did a happy dance in the kitchen.

Can’t wait to experiment some more. I’m thinking the next attempt with be somewhat tropical inspired.

Chocolate Coconut Ice Cream with Toasted Coconut and Almonds

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.

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 cup cocoa powder – sifted to remove any lumps

1/2-3/4 cup of sugar – I used a combination of honey and sucanat, both fromWholesome 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

 

Preparation:

  • 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!!

 

Again, the chopped almonds and toasted coconut are just suggestions, please feel free to change this up!

—————————- Author Information: Jenny Manseau – Gluten Free Blogger. Location: Portsmouth, RI Website: http://creativecookinggf.wordpress.com Facebook: www.facebook.com/creativecookinggf Twitter: www.twitter.com/creatively_gf E-mail: creativecookinggf@gmail.com


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2 Responses to “Chocolate Coconut Ice Cream with Toasted Coconut and Almonds Recipe”

  1. Jenny says:

    Hi Sam,

    Its 3/4 cup – for some reason it didn’t transfer over to this site. Here is the link to the original recipe (the link they have posted for my site is incorrect): http://creativecookinggf.wordpress.com/2012/08/01/chocolate-coconut-ice-cream-with-toasted-coconut-and-almonds/

  2. sam says:

    3/4 cocoa? 3/4 of what? tablespoon? cup? can?

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