Coconut And Dark Chocolate Chunk Ice Cream

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As I most recently have some time, I had been browsing on the web the other day. On the lookout for fresh, stirring thoughts, inspiring meals that I've never tasted before, to impress my loved ones with. Looking for quite some time unfortunately could not find too many interesting things. Right before I wanted to give up on it, I discovered this delightful and easy dessert by chance at ambitiouskitchen. It looked so delicious on its snapshot, it required fast action.
It had been not so difficult to imagine the way it's created, its taste and how much my hubby will love it. Actually, it is quite simple to impress the guy in terms of puddings. Anyways, I went to the page and followed the step by step instuctions which were combined with great graphics of the method. It really makes life faster and easier. I could imagine that it's a bit of a hassle to take photos down the middle of cooking in the kitchen as you may most often have sticky hands so I highly appreciate the time and effort she placed in to make this blogpost and recipe easily followed.
With that in mind I'm encouraged presenting my own, personal recipes in a similar way. Many thanks for the idea.
I was fine tuning the main mixture create it for the taste of my family. I can tell you it absolutely was a great outcome. They prized the taste, the overall look and enjoyed having a sweet like this during a hectic workweek. They ultimately asked for even more, a lot more. Thus the next time I'm not going to commit the same mistake. I am likely to double the amount to make them happy.

almond flour chocolate cake sugar freeI've probably described my love for Heath Bars often enough so maybe it's period I talked about something fresh. Second only to Heath Pubs are Mounds Pubs. I just love that combination of creamy coconut topped with dark chocolate; hold the nuts please! On a recent trip to the local H Mart I spied a screen of coconut dairy and I knew when I saw it what I was going to do. My ice cream machine was begging for a few attention and I was ready to comply…this Mounds Bar n' Cream - Coconut and Dark Chocolate Chunk Snow Cream was the end result and it had been fabulous!
I wish I had developed a story to talk about about this recipe. Some descriptive text about how much it means if you ask me, or how I've loved this ice cream since I was a little woman (ahem, that might be about Butter Brickle snow cream!). Only if the journey to finish this dish included something irreverent or fun…but actually it's fairly doggone UN-melodramatic. I simply enjoyed it a whole lot and thought you would too! How's that for basically?
When there is one caveat because of this lovely dessert it is to urge you to make it early and have enough time for it to freeze overnight. Never to insure that it's frozen plenty of, nope, I simply found that the longer period within the freezer allows for the coconut to mellow and soften and sort of absorb a few of that creamy goodness. It really is seriously To. Die. For. SERIOUSLY!!!
This recipe makes a lot; we filled four quart storage containers. Still, I really believe I shed a rip when it had been gone; it really is simply so dang great. Promise.
I may have a VERY old snow cream machine that's only valuable as a prop today but I'll tell you…I should be hired by Cuisinart to sell their snow cream maker (not an affiliate link BTW; Amazon . com doesn't enable that in Colorado!). These newfangled machines with the place you freeze? No snow? No salt? SO easy. No excuses. I was actually able to do two batches at one time before freezing the dish again to accomplish two more (which means I'm purchasing a 2nd bowl stat).
One funny tidbit I suppose…when I made a trio of ice creams because of this backyard barbecue , that one got folks the least interested. The cherry and bourbon chocolates varieties had them much more excited. You see where this is going right? Needless to say this is actually the one they LOVED…as in scarfing down the last few bites under cover of darkness and leaving me with an empty container. You will see payback but in the meantime…make this; you won't be sorry!
Serves One gallon
13 minTotal Time
1.5 cups shredded coconut
Combine sugar, sodium and coconut milk in large saucepan and heat until steaming.
Whisk eggs in large bowl and put half of mix to eggs, whisking as you add.
Pour egg blend back into pan and make on low until slightly thickened about 3-4 minutes.
Refrigerate until thoroughly chilled.
Process using snow cream maker; add delicious chocolate and coconut at the end and combine until just mixed. Remove from your ice cream manufacturer and put into freezer safe container and freeze until company.
This makes a lot of ice cream! I had developed considered trimming the recipe in half but didn't because I didn't have anything else planned for half of a can of coconut strawberry smoothie without milk and because I would be offering this to a group.
Halve it if you must but become forewarned...you will wish you had managed to get all!
I almost wore out my first glaciers cream maker years ago (the freeze the container variety) and something day made a decision to spring for the main one you flip the change and it freezes. I love it and never having to remember the pot.
We haven't seen a Heath pub for a long time - even the import areas don't share them.
I love Mounds bars! Method better than Almond Joy 😉
I love my Cuisinart ice cream machine too. The bowl is always within the freezer ready to go. I may have to try this soon, I'm a huge enthusiast of custard structured ice cream and the flavor combo sounds divine.
Thanks for stopping by! You'll find a little bit of everything here; some baking, some barbecue and of course some booze! Join me when i update old meals and test out something new and most importantly promise that what is served is new and delicious!
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