Coconut Chocolate Ice Cream
 
 
A non-dairy alternative
Author:
Serves: 8 serv
Ingredients
  • 2- cans full fat organic coconut milk, pour off the water and save for another use, like protein drinks
  • 4 - egg yolks
  • 3oz dark chocolate bar, finely chopped
  • 2T unsweetened organic cocoa powder
  • 1 vanilla bean, opened and scrape the seeds out
  • pinch of salt
  • ½ cup Erythritol
Instructions
  1. Heat the Coconut cream (fat) in a pot over medium heat
  2. Add the vanilla bean, seeds and pod to the coconut cream
  3. Add the erythritol, cocoa powder and pinch of salt to the coconut and stir to dissolve
  4. Beat the egg yolks and temper with ¼ cup of the heated coconut
  5. Add the egg mixture to the coconut milk and cook over low heat to thicken
  6. Cook until the mixture coats the back of a wooden spoon, be careful not to over cook the eggs
  7. Strain over the chopped chocolate and remove the vanilla pod
  8. Stir to melt the chocolate and allow to cool
  9. Put into the refrigerator for at least 4 hours or overnight before adding to your ice cream maker
  10. Once fully chilled, add to the ice cream maker and process according to the manufacturer directions.
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/coconut-chocolate-ice-cream/