Chocolate Coconut Ice Cream (Helado de Chocolate y Coco) is an excellent dessert for those individuals that love chocolate and coconut. This ice cream is very rich and creamy with deep chocolate and coconut flavors. For this recipe, you will need one package of Cortés chocolate bars to melt and one mature whole coconut to prepare the coconut milk. However, if you do not want to prepare fresh coconut milk, then use canned coconut milk. You can also purchase the brand of your preference for the chocolate bars.
I will be making the Chocolate Coconut Ice Cream with an Electric Ice Cream Maker. Make sure you place the canister or cylinder bowl in freezer to chill overnight. Read your user manual in its entirety before operating any type of ice cream maker.
Cortés has been a very popular brand in Puerto Rico since 1929. It is the biggest chocolate producer in the Caribbean.
Describing a Whole Mature Coconut!
This is a whole mature pre-scored coconut. A whole mature coconut is covered with a hard brown and hairy shell. Inside the coconut is the white oily meat and coconut water. When you shake the coconut, you can hear the movement of the coconut water inside the coconut. For this recipe, you will need one (1) whole mature coconut to prepare the coconut milk.
Click on the link for step by step visual instructions on How to Prepare Coconut Milk.
Preparing the Coconut Milk Mixture!
In a large bowl, pour 2 cans of sweetened condensed milk
and 4 cups of fresh coconut milk.
Stir both ingredients until well blended.
Melting the Chocolate Bars!
Place 6 chocolate bars into saucepan and pour at least 4 tablespoons of the coconut milk mixture. Melt the chocolate bars over low heat.
Once the chocolate bars start to melt, stir until the chocolate bars are fully melted.
The chocolate bars are completely melted. It has a rich dark color with a silky and shinny consistency.
Preparing the Chocolate Coconut Ice Cream Mixture!
Let’s slowly pour the coconut milk mixture
and stir until well blended.
The Chocolate Coconut Ice Cream mixture is done. Remove immediately from heat.
Chilling the Chocolate Coconut Ice Cream Mixture!
I poured the ice cream mixture into this large glass measuring cup after cooling for 5 minutes.
Cover with lid and place in the refrigerator overnight.
Making the Chocolate Coconut Ice Cream!
Place the chilled cylinder bowl on top of motor base and insert mixing paddle.
Once you place the lid, turn the switch on and immediately pour the ice cream mixture through the feeder hole.
The churning process will take approximately 20 to 30 minutes or until the ice cream mixture becomes frozen.
Completing the Churning Process for Ice Cream!
After 25 minutes of churning the ice cream, remove the lid.
Look how much the Chocolate Coconut Ice Cream (Helado de Chocolate y Coco) has thickened with only 25 minutes of churning.
Note: You can serve the ice cream straight from the cylinder. However, I prefer to freeze the ice cream for a thicker consistency.
Storing and Freezing the Ice Cream!
Add the ice cream into a container that can be placed in the freezer. Spread the ice cream evenly on top with the back of a spoon.
Place cling wrap over the container. Gently press down the cling wrap until it touches the entire surface of the ice cream.
Fold overlapping cling wrap and place around the inside edges of container. This will prevent the formation of ice crystals. Cover with lid and place in the freezer for 4 hours or overnight.
Scooping out the Chocolate Coconut Ice Cream!
Remove the ice cream from the freezer after 4 hours. Let stand at room temperature for a few minutes to slightly soften before scooping out the ice cream.
We can now remove the lid and cling wrap. Scoop out the ice cream. Look how creamy!
Place several scoops of Chocolate Coconut Ice Cream (Helado de Chocolate y Coco) into a glass bowl and enjoy. You can also garnish with coconut flakes.
This ice cream is so rich and creamy with deep chocolate and coconut flavors.
Click on the button below to watch my YouTube video on How to Prepare Chocolate Coconut Ice Cream (Helado de Chocolate y Coco)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Chocolate Coconut Ice Cream is prepared with fresh coconut milk and melted chocolate bars to enhance the chocolate and coconut flavors.
- 4 cups coconut milk, canned or homemade
- 2 cans (14 ounces each) sweetened condensed milk
- 1 package (6 bars) of Cortes chocolate bars
- In a bowl, add the sweetened condensed milk and coconut milk. Stir until well blended.
- In a saucepan, add the chocolate bars and pour 4 tablespoons of the coconut milk mixture.
- Melt chocolate bars over low heat. Stir until the chocolate bars are fully melted.
- Slowly pour the coconut milk mixture and stir until well blended. Remove from heat immediately.
- Pour the ice cream mixture into a glass bowl. Cover bowl with lid and refrigerate for 4 hours to chill.
- Prepare the ice cream maker per manual instruction and turn on the power.
- Remove chilled ice cream mixture from refrigerator and pour into ice cream maker.
- The chocolate coconut ice cream is ready to be served after 25 minutes of churning.
- You can serve the ice cream straight from the cylinder bowl into individual ice cream bowls if the consistency is to your liking.
- If you want a thicker consistency, place ice cream in a container that can be stored in the freezer.
- Spread ice cream evenly on top and cover with cling wrap. Cover with lid and place in the freezer for 4 hours or overnight.
For this cooking demonstration, I used the Krups Ice Cream Maker. Make sure that you chill the cylinder bowl overnight in the freezer. Read your user manual in its entirety before operating any type of ice cream maker.
Visit my website (aidaskitchenboricua.com) for instructions on how to prepare fresh coconut milk. If preparing fresh coconut milk, add 15 minutes of prep time.
- Category: Ice Cream
- Method: Churning
- Cuisine: Puerto Rican
Keywords: Chocolate Coconut Ice Cream