I love making ice cream at home. We have tried many combinations over the years, pretty much settling on a standard base that we mix up with different flavors. In the summer, peach is a favorite, as well as fresh garden mint with cookies. Fall leans towards brown butter or whiskey or something else rich and delicious.
This weekend I wanted to try a dairy free “ice cream” and modified our standard base to accomodate. Coconut chocolate seemed to fit the bill.
Last time I attempted a coconut milk base it turned out a little more grainy than I prefer, so this time I added arrowroot powder. Also note, this is not a vegan base since it does feature rich homegrown egg yolks.
Verdict: this was pretty much perfect! I am looking forward to mixing it up again with different add-ins all summer long!
Coconut Chocolate “Ice Cream”
- 4 cups full fat coconut milk (we use cartons from our local Asian market)
- 1/2 cup white sugar
- 1/2 cup coconut sugar
- 1/4 cup + 2 Tbs good quality cocoa powder
- 2 tsp arrowroot powder
- 1 Tbs coconut oil
- pinch of salt
- vanilla extract
- 4 egg yolks
In saucepan, heat HALF the coconut milk with sugars, cocoa, oil, and arrowroot powder, and salt until heated through, stirring or whisking constantly (not boiling). Temper egg yolks with some of the hot chocolate mixture, and add to pot. Continue cooking until the consistency is of thin pudding. Add in vanilla extract and remaining 2 cups of coconut milk.
At this point I choose to pour the ice cream mix through a mesh strainer to remove any lumps, but this is optional .
Cool ice cream base in the fridge until cold, overnight is ideal. Churn in ice cream maker for ~20 minutes or until done. Freeze in containers for at least 30 minutes before serving.