Dairy-Free Coconut Candy Bar Ice Cream
Ingredients
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1 (15 ounce) can cream of coconut
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1 (13.5 ounce) can coconut milk
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1 cup unsweetened flaked coconut
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2 (2 ounce) bars dark chocolate, chopped
Directions
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Whisk cream of coconut, coconut milk, and flaked
coconut in a bowl. Cover and refrigerate for 8 hours or more.
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Pour the chilled mixture into an ice cream maker and
freeze according to manufacturer's directions until it reaches
"soft-serve" consistency.
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Melt the chocolate in a microwave-safe glass or
ceramic bowl in 30-second intervals, stirring after each melting, for 1
to 3 minutes (depending on your microwave). Slowly drizzle chocolate
into ice cream what machine is churning. Transfer ice cream to a one- or
two-quart lidded plastic container; cover surface with plastic wrap and
seal. For best results, ice cream should ripen in the freezer for at
least 2 hours or overnight.
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