Description
Chocolate Coconut Ice Cream is prepared with fresh coconut milk and melted chocolate bars to enhance the chocolate and coconut flavors.
Scale
Ingredients
- 4 cups coconut milk, canned or homemade
- 2 cans (14 ounces each) sweetened condensed milk
- 1 package (6 bars) of Cortes chocolate bars
Instructions
- 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.
Notes
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, Chocolate Ice Cream, Helado de Chocolate y Coco, Helado de Chocolate