With a recipe for my new favorite ice cream.
I probably don’t have to tell you how much I love ice cream.
Or that I make ice cream and sorbet once or twice a week.
That we can barely keep it in the house it gets gobbled up so fast.
But in case you’ve forgotten, maybe you’ll remember the perfect vanilla ice cream recipe I shared a few weeks ago?
Or the mango-kombucha sorbet from earlier this week?
What about the maple-coconut-milk ice cream I made for Abby’s birthday?
Yeah … so … I make frozen desserts.
And this week, I wanted something more decadent than usual.
I wanted something rich.
I wanted something that was going to be a memory-flashback to my childhood and one of my favorite almond joy coconut chocolates.
That I could make for the BBQ we’re having this weekend.
But I didn’t want to serve something I hadn’t made before. So I had to do a test.
And now … I’m trying not to stress out about waking up at 3 am last night and eating enough of the ice cream that I’m going to have to make another batch for tonight!
- 12 oz sweetened condensed coconut milk
- 14 oz can organic coconut milk
- 1/2 cup shredded coconut
- 3/4 cup shredded dark chocolate (you could also use chips, but I like the texture of shredded chocolate. I just take the bar and shave it with a small paring knife)
- 1/3 cup chopped raw almonds
- pinch of sea salt
Combine all the ingredients in a medium bowl.
Pour the ingredients into the freezer bowl of your ice cream maker (we keep ours in the freezer so we’re always ready to whip up a frozen treat), turn on the machine, and pour the contents of your mixing bowl into the Ice Cream Maker and let it rip … for about 10-15 minutes.
Remove the ice cream from the ICMaker, place in a freezer safe container and let the ice cream “set up” in the freezer for at least an hour (or until the kids go to bed).
I think I’m going to go finish off that first batch to clear out our freezer container for batch #2!
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