CHOCOLATE COCONUT MACAROON ICE CREAM
Categories Chocolate Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Frozen Dessert Summer Kosher
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the ice cream base: Set a fine-mesh strainer on top of a bowl. Set up another large bowl filled with ice water and set by the stove. Place the cream, coconut milk, cocoa powder, ½ cup of the sugar, the salt, and the vanilla extract in a medium saucepan, whisking until thoroughly blended. Bring to a boil, still whisking; then reduce the heat to a simmer and cook for 1 minute, still whisking. Remove from the heat and add the chocolate chips, stirring until smooth. In a separate bowl, combine the egg yolks and remaining sugar and whisk together for about 2 to 3 minutes, until light and fluffy. Slowly drizzle the warm cream-and-coconut-milk mixture into the egg yolks, whisking constantly and vigorously; then pour the entire warmed egg yolk and milk mixture back into the saucepan and set over medium-low heat, still whisking. Using a large mixing spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon. Pour the warm mixture through the strainer into the prepared bowl and set the bowl immediately into the ice bath, stirring gently. Discard the solids. Pour the mixture into a plastic container, cover, and refrigerate for at least 24 hours and up to 36 hours.Make the macaroon crumble: Preheat the oven to 225° F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with a layer of parchment paper or a Silpat. Make the macaroon crumble: In a medium-sized bowl combine the coconut, egg whites, sugar, and kosher salt. Place the mixture onto the baking sheet and flatten into the thinnest layer you can with a rubber spatula. Bake for 2 hours or until dried out and toasty. Remove and break apart. This can be made 2 days in advance and stored in a sealed plastic container. Put it all together: Scrape the chilled mixture into a bowl, mix in the crumbled coconut macaroons and then transfer to an ice cream maker and follow the manufacturer's instructions. Cover and freeze overnight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Imran shadaa
[email protected]This ice cream was just ok. The coconut flavor was a bit too strong for my taste, and the texture was a bit icy. I wouldn't make this recipe again.
Sarah Stanley
[email protected]I'm not a huge fan of coconut, but this ice cream was still really good. The chocolate flavor is rich and decadent, and the macaroons add a nice texture. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make choc
chibuzor julian
[email protected]OK Ice Cream
Aziz Khalid
[email protected]This is the best chocolate coconut macaroon ice cream I've ever had! It's so rich and creamy, with the perfect amount of sweetness. The chocolate and coconut flavors are so well balanced, and the macaroons add a nice crunch. I will definitely be maki
Molson Mudi
[email protected]Great recipe! This was my first time making homemade ice cream, and it turned out so well. The chocolate coconut flavor was delicious, and the texture was creamy and smooth. I would definitely recommend this recipe to anyone looking to make an easy a
Chalaka Hashen
[email protected]Made this ice cream last weekend and it was a hit with my family, especially my kids. It was smooth and creamy, with the perfect balance of chocolate and coconut flavors. I think I'll make it again this weekend!
Rustam Rana
[email protected]OMG! Love it!! Made it last night and it turned out perfect! So delicious and easy to make. My family and friends raved about it, and I've already had to make it twice. What a keeper!