Dark Chocolate Coconut Milk Ice Cream
This recipe is in hour of my fantastic friend Sarah. I met her and her husband four years ago in Chapel Hill when I lived in the apartments above theirs. They had 3 cats and when the weather was nice, the cats used to hang out on their screened-in porch. I made it a point to speak to the cats every time I saw them (there weren’t a lot of cat people in our neighborhood). I eventually met John and Sarah, the humans who belonged with those felines and we’ve been friends ever since.
The lovely Sarah has a few severe dietary allergies; she cannot have dairy, eggs, or gluten. If I were to develop any of these allergies, even as just a mild sensitivity, I would want to be put out of my misery. Sarah, however, is really understanding and reasonable about her diet and usually brings her own food to our gatherings.
Last weekend we held our housewarming party and I had a dilemma. I wanted to make some sort of sweet treat for her but I had no idea where to begin (as I stated earlier, I love dairy). After scouring pinterest, I fell upon a chocolate ice cream recipe made with coconut milk. I’ll be honest, coconut is one of my least favorite flavors and I’ve always thought of coconut milk ice cream as gross. But I will always try something out of my comfort zone for my dearest friends.
(My inspiration is here: http://thischickcooks.net/2012/08/24/chocolate-coconut-milk-ice-cream/)
The ice cream has only 4 ingredients, took no time at all (thanks to our fancy ice cream maker) and was surprisingly really yummy. Sarah, Chris and I all thought that some sort of crunchy add-in would send this ice cream over the top. A few days later I tried altering this recipe with some toasted almonds and a little pinch of salt. Adding those two things made this dessert addictive. The almonds add that much needed crunch and the small hint of salt helps accentuate the dark cocoa flavor. The original recipe calls for raw honey but you don’t need anything that fancy, honey from a plastic bear is just fine.
Here is my version of dark chocolate coconut milk ice cream, be prepared to fall in love and make 3 batches in one week 🙂
Dark Chocolate and Salted Almond Coconut Ice Cream
1 – 13.5 ounce can of Coconut Milk
1/3 Cup Dark Cocoa Powder
1/4 Cup Honey
1 Teaspoon Vanilla extract
a pinch of salt
1/3 Cup chopped toasted whole almonds (toast in a 400 degree oven for 6-7 minutes, then let cool and chop)
*Whisk the coconut milk, cocoa, honey, vanilla and salt together in a medium sized mixing bowl until thoroughly combined and smooth. Add to your ice cream maker and follow its directions. You can either add the almonds in during the process (if your machine has a setting) or fold them in after the ice cream has finished churning. I suggest putting the ice cream in the freezer for at least 90 minutes to harden before serving.
If you don’t have an ice cream maker, follow these instructions