Chocolate coconut brownie amazing ice cream!!!
My son is a chocolate addict, yes at the young age of 4, it’s worrisome, but at the same time, we know where the genes are from: both of his parents! So when I started to brag to him that Maman is going to make her 1st home made ice cream, and it turned out on his plate as a vanilla-dulce de leche-cookie crumble ice cream (freaking amazing, I must say), the disappointment in his eyes was heartbreaking…
So this past weekend, all sunny and warm as it was, perfect call for ice cream again! When my son claimed with no warning: “yeah! Maman is making chocolate ice cream!” well, what choice did I have?
As an always ready to bake frenchie that I am, I just assume that I had all the ingredients on hand to achieve the chocolate project. Turned out, as soon as we got started, while my daughter was napping, i realized we were out of whipping cream!!! Gasp! Bad timing! Can’t wait for her to wake up, the ice cream wouldn’t be ready for dinner!
There was a can of coconut cream though… Huh??? I looked at the back and the fat content is pretty close to heavy cream, and it’s called cream… It was a huge risk, I admit. I totally crossed my french comfort zone, lost without creamy dairy, but we did it, and turned out AMAZING!
The flavor of the coco really brings out the deep nutty taste of chocolate and makes it a really intense and yet creamy ice cream! It was honestly delicious and I would do it over and over! I think it was a major breakthrough in my kitchen!
The little plus, was adding pieces of chocolate brownie, Ben & Jerry style, yum!
Do it, you won’t be disappointed!!!
- 200g semi sweet chocolate (or dark dairy free chocolate)
- 1 can (400 ml) of coconut cream
- 100 ml 2% milk (or other nut milk)
- 2 tps pure vanilla extract
- 3 egg yolks
- 2 tbs of corn starch
- 75 gr sugar
- 1 good quality dark chocolate brownie (optional)
Place coco cream, milk, chocolate and vanilla in a thick bottom pot and warm up on low heat. Chocolate has to melt slowly, or you will have chunks.
Put back everything in the pot and on medium-low heat. Stir until mixture thickens, 5 to 10 min. Let the mixture cool. Then cover with film and refrigerate until cold, at least 2 hours. Pour the mixture in your ice cream maker and follow instructions. Once the ice cream is firmed up, transfer to a freezer friendly recipient and add the brownie bits. Stir quickly and place in freezer for an hour or 2 before enjoying.
If you leave it in the freezer for an extended period of time, it will become really hard, maybe because of the coconut? Make sure to take it out at least 15 min before enjoying, or a few second in the microwave on defrost will help!
Find the easy to print-share-save recipe on my Recipage: http://www.recipage.com/recipes/6025675.html