A riff on the classic candy bar, this homemade ice cream features a double dose of coconut (from the milk and coconut flakes) combined with rich cocoa powder and nutty almonds for a luxurious dessert. Feel free to use any unsweetened variety of nut milk you prefer—almond, cashew, or macadamia milk are all great options. The flavor profile is also highly customizable depending on which texture-boosters you choose to add in. We love cacao nibs, chunks of frozen fruit, and graham cracker crumbles. Place the container of your ice cream maker in the freezer ahead of time to help the ice cream ripen more quickly.
3/4 cup unsweetened refrigerated coconut milk
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla bean paste
6 egg yolks
3/4 cup granulated sugar
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds
Added sugars 12.6g
How to Make It
Combine milk and cocoa powder in a medium saucepan over medium, whisking continuously to combine. Bring mixture to a summer, stirring often. Remove from heat, and whisk in vanilla bean paste. Let stand 5 minutes.
To a large mixing bowl, add the egg yolks and 1/4 cup of the sugar; whisk vigorously to combine. Add remaining sugar in 1/4 cup increments, whisking continuously, until mixture is smooth.
Slowly pour milk mixture into yolk mixture, whisking continuously to combine. Add xanthan gum and whisk continuously for 30 seconds to agitate. Cover bowl tightly and refrigerate for 6 to 8 hours.
Pour mixture into pre-chilled container of ice cream maker. Set timer to 30 minutes, or per manufacturer’s recommendations.
Consume ice cream immediately as soft-serve, or place in a freezer-safe container and chill overnight to harden.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.