- 1.5 cans of coconut milk (about 1.5 to 2c)
- 1/4 c semisweet or bittersweet chocolate chips
- 3 tbsp unsweetened cocoa powder
- 2 tsp cornstarch
- 1/2 c sugar
- 1 tsp vanilla extract
- pinch of salt
Pour a small amount of coconut milk (about 1/2c) into a pot. Add the chocolate chips, cocoa powder, sugar, and salt. In a separate bowl, mix another 1/4c of coconut milk with the cornstarch. Set the pot with the chocolate on the stove on medium heat until the chocolate chips have melted and the mixture is starting to boil a little. Remove it from the heat and stir in the cornstarch mixture, then return to the heat and bring to a boil. After about 10-30 seconds of boiling, remove the whole thing from the heat and add the vanilla extract and all the remaining coconut milk.
Let the mixture cool in the freezer for about 20 minutes, then churn in an ice cream maker once you think it's cool enough.
Thoughts: 20 minutes in the freezer is not enough to cool the mixture down initially, so when we churned this, it didn't freeze. So I removed everything from the ice cream maker, put it in the refrigerator again, reset the process, and waiting 8 hours to re-churn it. Second time's a charm. The flavor is really nice and chocolatey, but the coconut flavor started to come through the second day. I would count this among the most successful ice creams we've ever made. I wonder if coconut milk wouldn't be a good base for other flavors.
Disaster Index: 1/10
