Coconut Ice Cream with Dark Chocolate Crunch

Apparently, homemade ice cream will keep in the freezer for up to six weeks… although that’s never really been tested in our house! If there’s a tub waiting after dinner, I’m every bit as likely as the kids to sneak a scoop. Rich coconut ice cream with crunchy dark chocolate scattered throughout, it’s pretty hard to resist. Fair warning, though… if your household is anything like mine, don’t expect it to stick around for long!

Nutrition Bite: Dark Chocolate

The hero ingredient here is dark chocolate. Dark chocolate is rich in antioxidants, particularly flavonoids, which support heart health and help reduce oxidative stress. It also contains important minerals like magnesium and iron, which support energy production and overall wellbeing. And yes, it’s one of those ingredients that’s not just good for your body, but good for the soul too.

Ingredients

• 1 x 400ml can coconut cream
• 1 x 400ml can full-fat coconut milk
• 1 Tbsp tapioca starch
• ¼ cup pure maple syrup
• 2 Tbsp runny honey
• ⅓ tsp fine sea salt
• 1½ tsp vanilla bean paste
• 1 Tbsp vodka (optional, helps keep the ice cream soft)
• 70g of 70% dark chocolate, finely chopped

Method

1. Pour the coconut cream and around three-quarters of the coconut milk into a medium saucepan.
2. In a small bowl, whisk the tapioca starch with the remaining coconut milk until smooth.
3. Bring the coconut mixture to a gentle boil. Stir in the maple syrup, honey and sea salt, then whisk in the tapioca mixture until smooth.
4. Reduce the heat to a gentle simmer and cook for 8–9 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon.
5. Remove from the heat and stir in the vanilla bean paste and vodka, if using.
6. Transfer the mixture to a covered bowl or jug and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Once the ice cream reaches a soft-serve consistency, fold through most of the chopped dark chocolate, reserving a small handful.
9. Spoon the ice cream into a freezer-safe container. Scatter over the reserved chopped dark chocolate, gently pressing some pieces into the surface while leaving others on top.
10. Freeze for around 4 hours, or until firm. Leave at room temperature for 5 minutes before scooping and serving.

Download and print the recipe here