Dairy-Free Coconut Candy Bar Ice Cream |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This ice cream is great for lactose intolerant or dairy-allergic people. Ingredients:
1 (15 ounce) can cream of coconut |
1 (13.5 ounce) can coconut milk |
1 cup unsweetened flaked coconut |
2 (2 ounce) bars dark chocolate, chopped |
Directions:
1. Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency.
3. 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.
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