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Chocolate Coconut Ice Cream |
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Serves: 4 Print this RecipeThis easy homemade ice cream is dairy-free (great for lactose-intolerant baby boomers). I keep a can of cream of coconut in my freezer so that I can whip up this exotic and delicious frozen confection whenever the mood strikes. 1 (10-ounce) jar cream of coconut 2 ounces semi-sweet chocolate chips, melted and cooled 1/3 cup strong coffee, or prepared instant coffee 1 tablespoon fresh lime juice Place the cream of coconut in the freezer until frozen solid, about 24 hours. It is fine to leave the can in the freezer for weeks so that you can make this dessert anytime. Run the can under warm water for a minute. Open the can at both ends and push the contents onto a cutting board. Cut into pieces and place in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Scrape into a plastic container, cover tightly, and freeze for up to 24 hours. Serve in scoops. If the ice cream should freeze hard, process it again to make it scoopable. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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