Chocolate-Coconut Ice Cream Recipe
Makes 1 quart
- 2 (13 1/2-ounce) cans coconut milk
- 3/4 cup sugar
- 1/2 cup plus 1 Tbsp. cocoa powder, measured then sifted
- 1/4 cup corn syrup
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
DirectionsActive time: 15 minutes
Total time: 5 1/4 hours
In a blender or food processor, combine all ingredients and puree until smooth. Transfer mixture to a container, cover, and refrigerate at least 1 hour, or up to overnight.
Freeze mixture in an ice cream machine according to manufacturer's instructions, being careful not to overchurn. Serve immediately or transfer to an airtight container and freeze until firm, about 4 hours.
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