If you love homemade ice cream but don’t have an ice cream maker, this chocolate and coconut ice cream recipe without an ice cream maker is perfect for you. With a few simple ingredients and no complex steps, you can enjoy fresh, creamy, and light ice cream, ideal for summer or whenever you crave something delicious yet healthy.
To make this light coconut and chocolate ice cream, you’ll need:
– Greek yogurt,
– fresh coconut, but you can also use shredded coconut
– a dark chocolate bar.
It’s a recipe without cream, without added sugars, and really simple. Perfect for those looking for a quick homemade ice cream, delicious but with an eye on lightness, each bar has 98 kcal.
Never bought a coconut because you didn’t know how to open it? No problem: I made this YouTube video where I explain step by step how to open it easily and safely.
By the way, I recommend this activity because opening the nut is also a great stress reliever! While you’re breaking it, think about something that annoyed you… and you’ll see that two hits will be more than enough 😊
To avoid overindulging (and eating half a kilo at once!), I made this coconut and chocolate ice cream in convenient single servings. This way, you can enjoy it little by little… or at least try!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 7
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, Summer
- Energy 61.95 (Kcal)
- Carbohydrates 3.32 (g) of which sugars 1.59 (g)
- Proteins 0.90 (g)
- Fat 5.30 (g) of which saturated 4.30 (g)of which unsaturated 0.64 (g)
- Fibers 1.41 (g)
- Sodium 3.00 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Only 3 Ingredients for Healthy and Creamy Ice Cream
To make the chocolate and coconut ice cream without an ice cream maker, you’ll only need three ingredients:
- 2.47 oz coconut
- as needed coconut (coconut water)
- 2 tablespoons 0% fat Greek yogurt
- 2.47 oz 85% dark chocolate (you can use whichever you prefer, even white)
Here are the Tools Needed to Make Chocolate and Coconut Ice Cream Without an Ice Cream Maker
- 1 Corkscrew
- 1 Plastic Bag
- 1 Food Bag
- 1 Container
- 1 Blender
Steps for Preparing Chocolate and Coconut Ice Cream Without an Ice Cream Maker
Watch my YouTube video to see how to easily open a coconut.
Remember that to open it, you’ll simply need a corkscrew and a glass to collect the coconut water. Once open, remove the pulp and grate it with a grater or a mixer.
On the shell of the nut, there are three small round indentations, called “eyes.” Pierce the two softer ones.
Drive the corkscrew just like you would to open a wine bottle. Rotate it until the spiral is fully inserted.
Turn the coconut upside down over a glass and let the water flow out (you can drink it; it’s rich in minerals!).
Now that the nut is emptied, place it in one of the freezer bags and hit it with a kitchen hammer or meat tenderizer along the center line. With 2-3 hits, it will open. Remove the shell.
After opening the coconut, you will have obtained coconut pulp and water that you will need to fill your ice cream.
In a mixer, place the coconut pieces and a little coconut water (about two tablespoons), blend, then add two tablespoons of yogurt to the mixture and stir with a spoon to combine.
Shape the ice cream bars and place them in a Pyrex container lined with parchment paper and refrigerate to harden for at least two hours; if the bars are small, you can reduce the time. Break the chocolate into a bowl and melt it in a bain-marie or microwave (30 seconds at a time, stirring between intervals). Let it cool and then dip the bars in the melted chocolate. Let rest in the freezer for an hour.
Take the ice cream out 5 minutes before serving to let it soften slightly. Your creamy chocolate ice cream filled with coconut is ready.
Version with Shredded Coconut Instead of Fresh
Use 1.76 oz of shredded coconut, and for a softer texture similar to fresh coconut, mix the shredded coconut with an extra tablespoon of yogurt or some water to soften the mixture.
Storage
Chocolate and coconut ice cream without an ice cream maker can be stored in the freezer for up to 3 weeks, if kept in an airtight container.
FAQ (Questions and Answers)
Is the ice cream suitable for those on a diet?
Yes, this is a light version with no added sugar, perfect for those looking for a fresh yet healthy dessert. The single-serving bars also help avoid overdoing it.
What type of yogurt should I use?
0% fat Greek yogurt is ideal for a creamier texture, but you can also use whole or lactose-free yogurt.
How long does it keep in the freezer?
You can store the chocolate and coconut ice cream without an ice cream maker in the freezer for about 2-3 weeks if placed in an airtight container.
How can I replace fresh coconut?
Replace it with shredded coconut.
