Coconut Chocolate Ice CreamCuisinart Original Recipe
3/4 cup cocoa powder, sifted
2/3 cup granulated sugar
1/3 cup light brown sugar
pinch sea salt
2 cans (13.5 ounce) coconut milk (do not use "lite")
1/2 tablespoon pure vanilla extract
1. Mix all ingredients together very well until there are no clumps (you can use a blender on low speed, or a hand blender, to be sure).
2. Chill for atleast an hour, or overnight.
3. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup): Calories 244 (57% from fat) • carb. 25g • pro. 2g • fat 15g • sat. fat 14g • chol. 0mg • sod. 36mg • calc. 5mg • fiber 1g
This recipe can be prepared using the following Cuisinart® products:
Frozen Yogurt – Ice Cream & Sorbet Maker
Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker
Mix It In™ Soft Serve Ice Cream Maker
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