Chocolate Coconut Milk Ice Cream
It’s been about a year and half since I stopped eating dairy. Before then, I’d come home from work/class and indulge in a bowl of rich chocolate ice cream. Unhealthy, I know, but especially in the summer ice cream was all I needed to feel refreshed after a long day. I even had an ice cream maker (that so conveniently attaches to my kitchenaid), and made some pretty darn delicious homemade ice cream.
Since then, I’ve discovered that there actually are some decent non-dairy ice creams out there. But I still miss the rich and creamy concoction that came out of my ice cream maker. And sorry, but sorbet just doesn’t do it for me.
So when I saw this recipe for a coconut-milk based ice cream, how could I not try it? Especially in this sticky Tennessee heat.
I was a bit nervous, not being a huge coconut fan (coconut shrimp and curry, yum - but coconut contaminating my chocolate? no way). However, I do have to say that even those who despise coconut will enjoy this ice cream. The coconut flavor melts away behind the rich chocolate in the forefront, and the result is a creamy, icy treat worthy of any ice cream lover.
It was a touch icy, which I attribute to the fact that I didn’t chill the mixture enough before putting it in the ice cream machine, and it didn’t freeze as fully as I would have liked. Once in the freezer, it did form some big crystals.
But you know? I think I might have found my new afternoon refreshment. This whole dairy-free thing ‘aint so bad!
Chocolate Coconut Milk Ice Cream
Makes 1 quart. Recipe from David Lebovitz, via Mac & Cheese.
Ingredients
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rumDirections
Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.Chill completely (at least 2-3 hours), then freeze in ice cream machine according to manufacturer’s instructions. Transfer to a freezer safe container and freeze overnight.
10 Responses to “Chocolate Coconut Milk Ice Cream”
Ohh this sounds really good, especially since I am lactose intolerant. Why did you stop eating dairy?
Sep 9, 2008 | ReplySame reason - my stomach has been much happier ever since. :)
Sep 9, 2008 | ReplyI’m on the verge of being lactose intolerant- meaning when I abhor milk and feel like puking the minute it enters my body. But ice cream has never bothered me too much. I always thought that the fat and sugar in the ice cream canceled out the dairy problems but that was my own rationale :) I should probably go and get a test though. I normally buy the tofutti ice cream sandwiches which quell the ice cream cravings… but they aren’t half as good as your ice cream up there!
Sep 9, 2008 | Replycombining two of my favorite ingredients in one of my favorite desserts. perfect!
Sep 10, 2008 | ReplyI’ve been trying to make some coconut ice cream for weeks! It looks so good! I haven’t been able to find any coconut milk though - the grocery stores just don’t seem to have it! Someone suggested an Asian market?
Sep 10, 2008 | ReplyThis looks so smooth and creamy,
Sep 11, 2008 | ReplyI wish I have ice cream maker here now!
I just ate some Indian ice cream that is also dairy free. so good, it doesn’t feel like your missing out on anything!
Sep 11, 2008 | ReplyI just reminded the bf why we need to get married - so I can register for a Kitchen Aid standmixer AND the ice cream attachment. *lol* That sounds SO yum!
Sep 11, 2008 | ReplyThe coconut milk grabbed my attention, but the rum totally sealed the deal.
Sort of like a pina colada in a bowl. Delish.
Cheers!
Sep 15, 2008 | ReplyIf you use coconut milk instead of water, for a total of 3 cups coconut milk, you won’t have the ice crystals after freezing it. I’ve been playing around with coconut milk and my ice cream maker for several months now and have found that I really like how creamy the ice cream is with now water added.
Dec 10, 2008 | Reply