Two of my favorite things are coffee and chocolate. I’m always looking at the latest coffee equipment information and coffee recipes! So, when the opportunity comes along to combine both of them, I am one really “happy camper” (as my dad always says). As I continue to dream of warmer weather here in Chicago, I thought it was time to dust off the ice cream maker and put it to use. (Even if it is still only in the 40-50s outside.)
I don’t know about you, but the few times I have made ice cream in the past, I have sometimes botched the custard making part and ended up with sweet, milky scrambled eggs. Yuck. Maybe it’s because I am a little too impatient to add the eggs slowly, or maybe I was just wishing for a shortcut. Regardless, I found a new method for making ice cream that is ridiculously easy. All you do is heat a couple of cans of full fat coconut cream with some sugar and your flavorings, and voila, you have the base for a delicious sweet treat!
Don’t get me wrong, this won’t taste exactly like a regular custard based ice cream, kind of like how cauliflower crust is just not the same as regular pizza crust. However, it is still incredibly delicious. If you like soft serve, just eat this once it’s finished churning in your ice cream maker. Otherwise, you can transfer it to another container, cover, and freeze for another 2-3 hours before serving. If you do decide to freeze it longer, let it sit on the counter 5 minutes before scooping to let is soften a bit.Print
A super simple, yet incredibly delicious treat that is perfect for summer!
- 2 – 13.5 ounce cans coconut cream
- 3/4 cup brewed coffee
- 1 teaspoon vanilla
- 1/2 cup sugar
- 3.5 ounces dark chocolate, chopped
- Pour coconut cream, coffee, vanilla, and sugar into a medium sized saucepan. Heat over medium high heat until sugar and the solid coconut cream dissolve.
- Remove coconut mixture from heat and cover. Let chill 2-4 hours.
- Pour chilled coconut mixture into an ice cream maker and churn until it starts to firm up. In the last 2-3 minutes of churning, pour in chopped dark chocolate pieces.
- Serve immediately while still soft or scoop into another container and cover. Freeze for an additional 2-4 hours. Let sit at room temperature for 5 minutes to make scooping easier.
- Top with additional chocolate pieces, chocolate syrup, coconut, etc.