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Creamy Chocolate Coconut-Milk Ice Cream

 
Creamy Chocolate Coconut-Milk Ice Cream
29

.

Yield

18

servings

Prep

6

min

Cook

5

min

Ready

5

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

½ cup cocoa powder
unsweetened, preferably natural
28 ounces coconut milk
2 cans, about 3 1/2 cups, divided
1 teaspoon vanilla extract
¾ cup sugar
plus 2 tablespoons
2 tablespoons cornstarch
teaspoon salt
*

Directions

Add cocoa in a medium bowl and pour in enough coconut milk (about ⅔ cup), whisking to make a smooth paste.

Stir in vanilla.

Stir in sugar, cornstarch and salt in a medium saucepan.

Slowly whisk in the remaining coconut milk.

Heat over medium heat, stirring constantly with a wooden spoon, until the mixture starts to gently simmer around the edges.

Then, stirring frequently and scraping the sides and corners of the pan to prevent scorching, allow the mixture to simmer for about 3 minutes to fully cook the cornstarch.

Transfer the hot mixture into the bowl with the cocoa mixture.

Whisk until well mixed. Allow to cool, undisturbed, for about 46 minutes.

Cover and chili until cold, at least 4 hours or over-night.

Pour the mixture into an ice cream maker.

Freeze according to manufacturer’s directions.

Freeze until the ice cream firms up.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 12768% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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