Coconut straciatella nice cream
Equipment
- Small loaf pan (8x4 inch)
- ice cream scoop (optional)
Ingredients
- 2 cups coconut cream (the hardened/creamy part of a can of chilled coconut milk. Depending on the brand you use, you might need up to 4 cans of coconut milk to get 2 cups of coconut cream. Or buy a can of coconut cream if it is available where you live)
- 1 cup dark chocolate (of choice)(finely chopped)
- 2 tsp pure vanilla extract
- 2 tbsp desiccated coconut (optional, leave out if you prefer smooth ice cream)
- 1-2 tbsp maple syrup (optional, use to taste)
- 1 frozen small banana (optional for extra creaminess)
Instructions
- Start by pre chilling both the blender bowl and a small loaf pan in the freezer for 30 minutes. Keeping everything super cold will ensure no ice crystals will form.
- Scoop out the solid creamy part (the coconut cream) of the cans of coconut milk that have been refrigerated overnight.
- To a blender add ¾ of the chocolate and the rest of the ingredients and blend until frothy. Transfer the mixture to the chilled loaf pan, sprinkle the rest of the chocolate over it and cover it with plastic wrap (press it down so no air sits between the ice cream and the plastic). Then cover the pan with aluminum foil and place it in the freezer.
- Optionally, to ensure creamy, airy ice cream, take it out of the freezer and stir every 20 minutes for the first hour. After that leave it to firm up in the freezer for at least 4 hours.
- Take out the ice cream 15-20 minutes before serving to make it easier to scoop.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.