Coconut Chip Ice Cream with Crisp Chocolate
Coconut Chip Ice Cream with Crisp Chocolate is a creamy, tropical dessert combining smooth full-fat coconut milk ice cream with toasted coconut chips and crunchy chocolate pieces. This refreshing treat offers a perfect balance of exotic coconut sweetness and rich chocolate crunch, ideal for a vegan, dairy-free indulgence or a unique summer dessert.
- Prep Time: 15 minutes plus overnight chilling
- Cook Time: 7 minutes (toasting coconut chips)
- Total Time: 6 hours 30 minutes (including chilling and freezing)
- Yield: Approximately 4 cups (about 6 servings) 1x
- Category: Dessert
- Method: No-Bake with Toasting and Churning
- Cuisine: Tropical/International
- Diet: Gluten Free, Vegan (if using vegan chocolate and sweeteners)
Ingredients
Scale
Base Ingredients
- 1 can (13.5 oz) full-fat canned coconut milk (chilled overnight)
- 1/2 cup sugar or natural sweetener of choice
- 1 teaspoon vanilla extract
Add-ins
- 1 cup toasted coconut chips
- 1/2 cup crisp chocolate pieces (chopped chocolate or chocolate crisps)
- Optional: 1 teaspoon arrowroot powder or cornstarch (as stabilizer)
Instructions
- Prepare the Coconut Base: Chill full-fat coconut milk overnight to separate cream from liquid. Scoop out the thick coconut cream and whisk it together with sugar and vanilla extract until smooth and creamy.
- Toast the Coconut Chips: Spread coconut chips evenly on a baking sheet. Toast at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown and fragrant. Keep a close eye to avoid burning.
- Mix Ingredients and Chill: Gently fold the toasted coconut chips into the coconut cream mixture. Cover and place in the refrigerator for at least 2 hours to enhance flavor and texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the crisp chocolate pieces during the last 5 minutes of churning to retain crunchiness.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
Notes
- Use high-quality full-fat coconut milk and premium chocolate for best flavor and texture.
- Chilling the coconut base thoroughly before churning results in a creamier ice cream.
- Add chocolate pieces near the end of churning to keep them crunchy.
- Toast coconut chips lightly and carefully to avoid bitterness from burning.
- Allow ice cream to soften at room temperature for 5 minutes before serving for optimal texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18g
- Sodium: 20mg
- Fat: 22g
- Saturated Fat: 19g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut ice cream, vegan ice cream, dairy-free dessert, tropical dessert, chocolate chip ice cream, coconut chip ice cream, homemade ice cream