Light coconut and chocolate ice cream. An ideal snack for us and our children.
I tried to make them in a “fit” version, without sugar, cream, and butter, but only with Greek yogurt, coconut, and chocolate… The result was amazing, they are fresh, tasty, and perfect if you want to indulge without guilt!
A small semi-sphere of ice cream ideal for satisfying the sweet tooth at any time of the day. A smart and super easy semifreddo, coconut and chocolate deliciousness.
I chose to use dairy-free, sugar-free dark chocolate, but you can use whatever dark chocolate you like. It’s gluten-free.
Nothing really cooks except when you melt the chocolate either in the microwave or in a double boiler for just a few minutes.
Everything is done cold; I used 0% fat Greek yogurt without sugar, added just a teaspoon of honey so my little nephews like it more. If desired, you can use erythritol or stevia.
Perfect to serve to your guests as a dessert, it’s the perfect snack for the whole family and loved by everyone!
Lovers of the coconut and chocolate combo won’t be able to resist this delight, ready in just a few minutes and irresistibly tasty.
You’ll just have to wait for the coconut mixture to become ice cream, then move on to the chocolate coating.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No bake
- Cuisine: Italian
- Energy 248.04 (Kcal)
- Carbohydrates 26.83 (g) of which sugars 22.03 (g)
- Proteins 5.62 (g)
- Fat 13.38 (g) of which saturated 8.80 (g)of which unsaturated 3.70 (g)
- Fibers 2.71 (g)
- Sodium 29.94 (mg)
Indicative values for a portion of 80 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
Ingredients for Coconut and Chocolate Ice Cream
- 1 cup 0% fat Greek yogurt (or coconut yogurt)
- 3 tablespoons desiccated coconut (shredded) (3 heaped tablespoons)
- 1 teaspoon honey (or 1 tsp erythritol or 1/2 tsp stevia)
- 7 oz 50% dark chocolate
Tools
- Mold
- 2 Bowls
Steps for Coconut Ice Cream
Mix the yogurt with the coconut and honey.
(Or 5g erythritol or 3g stevia) but taste it to see if more is needed.
Fill the 6 semi-spheres with the mixture and level well.
Let them rest for 3 hours in the freezer.
After the time has passed, remove the semi-spheres from the mold.
Melt the dark chocolate in a double boiler (or in the microwave) in a narrow and tall cup and then let it cool slightly.
Dip the spheres.
Use two forks to ensure they are well coated in chocolate and then, after letting the excess chocolate drip off, transfer them to a baking sheet lined with parchment paper.
Let them rest for at least another 10 minutes in the freezer.
Ready to be served.
Enjoy your meal.
Tips
Taste to see the sweetness you prefer, for me it’s fine, but for a child, perhaps a hint more honey is needed.
In this case, they will keep for about 2 months in the freezer.
You can then serve them like an ice cream, by leaving them at room temperature for about 10 minutes, or by thawing them in the fridge for about 30 minutes. Obviously, depending on the temperatures at home, the times may change.
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FAQ (Frequently Asked Questions)
How much sugar or sweetener can I use
For this recipe, you’ll need about 250g of Greek yogurt, while you can decide the level of sweetness according to your taste.
6 grams of honey or 5 grams of erythritol, 3 grams of stevia.
Preparation and steps remain unchanged. But if you notice the coconut mixture is too dry, you can add 1 tablespoon of yogurt to make it more workable.Can I use plain yogurt
Yes
Can I use plant-based yogurt
Yes
Is milk chocolate okay?
Yes, and I would even say you can use lactose-free chocolate as well.
