For chocolate ice cream, omit the espresso powder and—if desired—the chocolate chips. Make sure to use coconut oil, rather than coconut butter, and to use small chocolate chips or small pieces of chopped bar chocolate. Place the ice cream maker insert in the freezer twenty-four hours before preparing this recipe. When you’re ready to serve, set the ice cream out for fifteen minutes at room temperature to soften.
MAKES: about 3 cups
INGREDIENTS:
- 2 1/2 cups canned full-fat coconut milk (about 1 1/2 13.5-ounce cans), well shaken
- 1/2 cup plus 3 tablespoons granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon coconut oil
- 2 teaspoons espresso powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/2 cup dark or semisweet (dairy-free) chocolate chips or small pieces of chopped chocolate
INSTRUCTIONS:
- In a blender, puree all of the ingredients except the chocolate chips until smooth, about 1 minute. Pour into a container, cover, and chill until very cold, several hours or, ideally, overnight.
- Remove the mixture from the fridge and stir very well until it resembles a smooth custard.
- Scrape into an ice cream maker, and churn, following the machine’s instructions. Once the ice cream reaches soft-serve consistency, add the chocolate chips and churn for another couple of minutes to mix well. Pour into a container, smooth the top, and freeze until hardened, at least 3 hours.
