COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the ice cream: Place a metal loaf pan in the freezer to chill.
- Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
- Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
- For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
- Scoop the ice cream into bowls and top with the berry sauce.
COCONUT-PINEAPPLE ICE CREAM
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g
PINEAPPLE-COCONUT ICE CREAM
This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!
Provided by Sarah Foster
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
- Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
- Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
- Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
- Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 16.5 g, Cholesterol 102.9 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 14.3 g
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT-LEMON ICE CREAM CAKE
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Provided by David Tanis
Categories cakes, ice creams and sorbets, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
- Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
TOASTED COCONUT ICE CREAM
Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!
Provided by billie caren
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
- Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
- Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
- Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g
MOCHA COCONUT ICE CREAM
This rich, creamy, chocolate ice cream with hints of coconut and coffee is dairy-free.
Provided by cheesemite
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
- Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 23.9 g, Cholesterol 1.8 mg, Fat 32.4 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 20.4 g, Sodium 34.4 mg, Sugar 16.9 g
MINT-CHIP COCONUT MILK ICE CREAM
Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.
Provided by ¡Kate!
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Chill all the ingredients prior to preparing to quicken the freezing process.
- Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g
APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE
Steps:
- To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
- Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
- For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
- Heat the peanut oil in a deep fryer to 375 degrees.
- Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
- Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
- Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.
MANTECADO DE COCO (COCONUT ICE CREAM)
This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Recipe #169667 or meringue cookies.
Provided by Nana Lee
Categories Frozen Desserts
Time 15m
Yield 1 1/2 qts
Number Of Ingredients 6
Steps:
- Beat the sugar and yolks.
- Add hot milk and salt.
- Cook this over low heat until it thickens a bit.
- Add cold milk and coconut milk.
- Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Nutrition Facts : Calories 2104.5, Fat 98.6, SaturatedFat 77, Cholesterol 571.8, Sodium 1231.2, Carbohydrate 290.4, Fiber 8.7, Sugar 257.6, Protein 33.1
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM
Steps:
- Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.
PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING
Categories Cake Milk/Cream Ice Cream Machine Dessert Freeze/Chill Frozen Dessert Coconut Pineapple Summer Gourmet
Number Of Ingredients 16
Steps:
- In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
- Make the ice cream:
- In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
- Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
- Make the topping:
- In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
- Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.
COCONUT-STRAWBERRY ICE CREAM PIE
When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It's pie without baking and an ice cream sundae without the fuss. Success can be yours-just keep everything cold as you go.
Provided by Kat Boytsova
Categories Bon Appétit Pie Ice Cream Summer Coconut Strawberry Dessert Frozen Dessert Quick & Easy
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Crust:
- Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
- Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
- Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
- Filling and assembly:
- While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
- Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
- Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
- Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
- Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
- Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
- Do Ahead
- Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.
COCONUT MILK ICE CREAM WITH GINGER AND LIME
Categories Ice Cream Machine Citrus Ginger Dessert Freeze/Chill Quick & Easy Lime Coconut Mango Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
- Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
- Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
- Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE
This recipe is fast, refreshing and delicious! NOTE: You'll want to halve this recipe if you are using a Cuisinart® or similar 1-1/2 automatic ice cream maker, like I do.
Provided by Buns
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
- Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
- Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 40.4 g, Cholesterol 11.2 mg, Fat 24.5 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 20.7 g, Sodium 26.3 mg, Sugar 34 g
CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM
This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 8
Steps:
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
DAIRY-FREE COCONUT CANDY BAR ICE CREAM
This ice cream is great for lactose intolerant or dairy-allergic people.
Provided by dana
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 12h10m
Yield 10
Number Of Ingredients 4
Steps:
- Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.6 g, Cholesterol 0.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 19.2 g, Sodium 31.7 mg, Sugar 31.6 g
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