Dairy-Free Coconut Candy Bar Ice Cream recipe

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Ingredients

1 (15 ounce) can cream of coconut
1 (13.5 ounce) can coconut milk
1 cup unsweetened flaked coconut
2 (2 ounce) bars dark chocolate, chopped

Nutrition Info

362.5 calories
carbohydrate: 35.6 g
cholesterol: 0.6 mg
fat: 25.4 g
fiber: 2.7 g
protein: 2 g
saturatedFat: 19.2 g
servingSize: -
sodium: 31.7 mg
sugar: 31.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.

  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency.

  3. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container, cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Recipe Yield

10 servings

Recipe Note

This ice cream is great for lactose intolerant or dairy-allergic people.

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