The chocolate and coconut milk ice cream is a fresh and tasty idea for the summer and also suitable for those following a vegan diet. I made this ice cream without the use of an ice cream maker. I enriched the ice cream with chopped hazelnuts and, if desired, you can serve it garnished with maraschino cherries. Easy to make, chocolate and coconut milk ice cream will win over your guests!
Check out the collection Homemade Ice Cream
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 3 Servings
- Cooking methods: No Cook
Ingredients
- 1 3/4 cups coconut milk
- 7 oz dark chocolate
- 1/4 cup hazelnuts
- as needed maraschino cherries with syrup (optional)
Tools
- Mixer
Steps
To make chocolate and coconut milk ice cream, place the coconut milk in the refrigerator for at least 24 hours, as this recipe requires cold canned coconut milk.
Then pour the coconut milk into a bowl and whip with the electric beaters or stand mixer.
Melt the dark chocolate in a double boiler or microwave. Then incorporate it into the coconut milk, always mixing with the electric beaters (or stand mixer) until a homogeneous mixture is obtained.
Transfer the mixture into a container and sprinkle coarsely chopped hazelnuts on the surface. Cover the container with plastic wrap, or like me, you can use a container with a lid.
Place in the freezer to rest for 8 hours or overnight.
Leave out of the freezer for 10 minutes before enjoying the ice cream. Serve with maraschino cherries if desired. Enjoy!
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