This ice cream combines two of my favorite dessert flavors: coffee and chocolate. But unlike mocha— where the flavors sometimes get muddled— in this ice cream, the smooth, velvety aroma of coffee leads, while bits and slivers of dark buttery cacao glide and melt across your palette to heighten the taste experience.
Recipe notes: What you will need: Cuisnart ice cream machine, saucepan, whisk, and container for freezing. Yields 1 1/2 qts. Difficulty level: Very easy.
- 2-cups coconut milk
- 2-cups coconut cream
- 3/4-cup Stevia, honey, agave syrup, or palm sugar
- 2-tsp pure vanilla extract*
- 1/4-cup instant espresso granules
- 2-Tbsp cornstarch or 1-Tbsp arrowroot dissolved in 1/4 cup water
- 6-oz chopped cacao
- Add first 5 ingredients to a 2-qt saucepan and bring to a gentle boil.
- Add dissolved cornstarch/arrowroot to base and bring to a boil, stirring constantly.
- Allow to cool before pouring into container’
- Refrigerate overnight.
- Pour base into ice cream machine and follow manufacturer’s instructions.
- Towards the end of the churning cycle, add chocolate
- Scoop ice cream into container and lay a piece of plastic wrap over ice cream, cover and freeze.