Homemade chocolate ice cream with a hint of coconut. A dairy-free dessert that will also delight fans of classic ice creams! Creamy, simple, and quick to prepare! Freeze the ice cream in the evening to enjoy its refreshing taste in the morning!
Ingredients
Chocolate coconut ice cream
- Coconut milk (400 ml)
- Soy milk (400 ml)
- Maple syrup (100 ml)
- Salt (a pinch)
- Cornstarch (40 g)
- Dark cocoa (30 g)
Additionally
- Dark chocolate (50 g)
- Coconut flakes
Instructions
Step 1
Add coconut milk, soy milk, maple syrup, a pinch of salt, cornstarch, and dark cocoa to a pot. Blend everything thoroughly.
Step 2
Heat while constantly stirring with a whisk until the mixture thickens. It should have the consistency of pudding.
Step 3
Pour the mixture into a container in which you will freeze it. Cover it with plastic wrap so that it touches the chocolate mixture. Set aside to cool, then place in the freezer for about 2-3 hours.
Step 4
Transfer the frozen mixture to a food processor and blend.
Step 5
Pour the mixture into molds and insert wooden sticks. Place in the freezer for about 3-4 hours. To remove the frozen ice cream from the molds, rinse the mold with water.
Step 6
Break the chocolate into pieces and melt it in the microwave. Drizzle the ice cream with chocolate and sprinkle with coconut flakes.
