Chocolate coconut ice cream
This is a fabulous ice cream or fudgesicle recipe, and unbelievably quick to mix. The texture is a hair less creamy than a premium ice cream, but that's due to a lower fat and sugar content. Don't worry, you won't miss it on the decadent taste!
Prep time 10 minutes | Cooling 2+ hours | Freezing in machine/freezer
Source: Ann Ray
In a double boiler (or stirring frequently in a thick pot over low heat) combine:
2 cans regular coconut milk (recommend Thai Kitchen)
10 oz semisweet chocolate chips
1/4 C turbinado or other sugar
As the chocolate melts, whisk frequently to get a smooth texture.
Once it's done, cover and place in the fridge to chill. You want to get it very cold before putting in your ice cream machine. If it gets a thick skin in the fridge, skim it off before putting in the ice cream machine and freezing per the manufacturer's instructions.
Whisk liquids into the chilled base. Add crunchy bits mid-way through the freezing process.
1/4C Kahlua or rum
1-2T instant espresso dissolved in a little water
Mini chocolate chips
Candied nuts (see recipe)