CHOCOLATE CHUNK COCONUT ICE CREAM

By Kathy C.

http://www.ohladycakes.com/2012/06/chocolate-chunk-coconut-ice-cream.html
**The first four ingredients are for the ice cream base – if you want to add chocolate chunks and coconut, be my guest. But if you’d prefer other add ins, you can do that, too. If you’re going to make fruit flavored ice cream, I recommend replacing one of the cans of coconut milk (13.5 ounces) with 16 ounces of coconut yogurt, as it lends the perfect amount of tanginess to the ice cream. If you don’t have xanthan gum, no need to fret – simply omit it. I only added it because it helps to reduce the formation of ice crystals, therefore creating a smooth/creamy texture.

Ingredients

• 3 1/3 cups full fat coconut milk (2 cans)
• 1/2 cup cane sugar
• 1 tsp pure vanilla extract
• 1/4 tsp xanthan gum, optional
• 3 oz dark chocolate, chopped
• 1/2 cup shredded coconut

Details

Adapted from ohladycakes.com

Preparation

Step 1

In a saucepan over medium heat, whisk together the milk and sugar. Bring to a boil and continue whisking for 1-2 minutes. Remove from heat and stir in the vanilla extract. Sift in the xanthan gum, whisking to combine. Transfer to a glass bowl and refrigerate until cooled. Once cooled, pour mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Add toppings once the ice cream starts to thicken. It takes 30 minutes for my machine to make ice cream, and I added the toppings after 10. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for about 10 minutes before serving.