Best Chocolate Coconut Ice Cream Recipes

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

Steps:

• For the ice cream: Place a metal loaf pan in the freezer to chill.
• Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
• Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
• For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
• Scoop the ice cream into bowls and top with the berry sauce.

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM

Steps:

• Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
• Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
• Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE

Steps:

• Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
• Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
• Refrigerate until completely chilled, 3 hours to overnight.
• Freeze per manufacturer's directions, 8 hours to overnight.

DECADENT CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Fill a large bowl with ice to create an ice bath for a small saucepan.
• Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
• Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
• Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
• Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
• Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.

CHOCOLATE COCONUT MACAROON ICE CREAM

Steps:

• Make the ice cream base: Set a fine-mesh strainer on top of a bowl. Set up another large bowl filled with ice water and set by the stove. Place the cream, coconut milk, cocoa powder, ½ cup of the sugar, the salt, and the vanilla extract in a medium saucepan, whisking until thoroughly blended. Bring to a boil, still whisking; then reduce the heat to a simmer and cook for 1 minute, still whisking. Remove from the heat and add the chocolate chips, stirring until smooth. In a separate bowl, combine the egg yolks and remaining sugar and whisk together for about 2 to 3 minutes, until light and fluffy. Slowly drizzle the warm cream-and-coconut-milk mixture into the egg yolks, whisking constantly and vigorously; then pour the entire warmed egg yolk and milk mixture back into the saucepan and set over medium-low heat, still whisking. Using a large mixing spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon. Pour the warm mixture through the strainer into the prepared bowl and set the bowl immediately into the ice bath, stirring gently. Discard the solids. Pour the mixture into a plastic container, cover, and refrigerate for at least 24 hours and up to 36 hours.Make the macaroon crumble: Preheat the oven to 225° F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with a layer of parchment paper or a Silpat. Make the macaroon crumble: In a medium-sized bowl combine the coconut, egg whites, sugar, and kosher salt. Place the mixture onto the baking sheet and flatten into the thinnest layer you can with a rubber spatula. Bake for 2 hours or until dried out and toasty. Remove and break apart. This can be made 2 days in advance and stored in a sealed plastic container. Put it all together: Scrape the chilled mixture into a bowl, mix in the crumbled coconut macaroons and then transfer to an ice cream maker and follow the manufacturer's instructions. Cover and freeze overnight.

CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Whisk cocoa powder in a small amount of coconut milk, until smooth.
• Add remaining coconut milk and the other ingredients and whisk until well combined.
• Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.

CHOCOLATE PUDDING CAKE WITH COCONUT ICE CREAM

Steps:

• For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use.
• For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut.
• For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender.
• Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake.

COCONUT & WHITE CHOCOLATE ICE CREAM

Steps:

• Place the eggs, egg yolks and sugar in a heatproof bowl and beat together until well blended (this bowl will sit over a saucepan of water at step 3, so make sure you get your sizes right first).
• Gently heat the single cream, chocolate and coconut in a saucepan until they melt; once melted continue to heat, stirring constantly until almost boiling; pour the cream mixture onto the egg mixture, stirring vigourously to mix everything thoroughly.
• Place the bowl over a saucepan of gently simmering wter, making sure the base of the bowl does not touch the water; heat the mixture, stirring constantly, until it lightly coats the back of a spoon; turn off the heat, carefully take the bowl off the pan and leave the contents to cool.
• Place the double cream and rum (or whatever you are using) into a seperate bowl and whip until slightly thickened; then fold into the cooled chocolate mixture.
• Freeze in an ice-cream maker, or pour into one large or 2 small freezerproof containers and freeze for 8 hours (or overnight).
• Unless you want spoons like Uri Geller's, transfer the container from the freezer to your fridge for 30 minutes before serving.

CHOCOLATE COCONUT ICE CREAM

Steps:

• Combine all ingredients in a medium sized pot and bring to a simmer over medium heat.
• Allow mixture to simmer until thickened; about 8 minutes.
• Place contents in refrigerator; allow to chill until cold; about 4 hours.
• Pour chilled contents into ice cream maker and churn for 20-25.
• Serve immediately if you like soft serve, or (if after tasting any is left) transfer contents to freezable container and put into freezer until desired consistency is reached.

CHOCOLATE-COCONUT FILO TRIANGLES WITH VANILLA ICE CREAM

Steps:

• In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
• Blend mixture until smooth.
• Melt remaining butter.
• Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
• Brush strip lightly with some of the melted butter.
• Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
• Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
• (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you're baking them frozen), or until golden.
• Serve hot with ice cream.