Dark Chocolate Coconut Ice Cream
Yields: 6 servings
14-ounce can full-fat coconut milk (refrigerate before using)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon
Pinch kosher salt
- In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated, then mix in the remaining ⅓ cup. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
- Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine (see directions below). Enjoy he ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture.
Making Ice Cream Without A Machine
- Prepare your ice cream mixture, then chill it over an ice bath.
- Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
- After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
- Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
Transfer the ice cream to a covered storage container until ready to serve.