The ice cream recipe that has all the tasty treats -coconut and chocolate- that one under the hot sun needs. Delicious and naturally healthy!

Chocolate coconut ice cream is a delectable dessert that combines the rich and indulgent taste of chocolate with the tropical and refreshing flavor of coconut. This sweet treat is loved by many, and its popularity has only continued to grow over the years.

The origins of chocolate coconut ice cream can be traced back to the early 20th century when ice cream became a popular dessert in the United States. While the exact origin of chocolate coconut ice cream is unknown, it is likely that it was created in response to the growing demand for new and innovative ice cream flavors. Chocolate and coconut were both popular ingredients during this time, and it only made sense to combine them into a delicious and refreshing treat.

One of the earliest iterations of chocolate coconut ice cream was a dairy-based version, which was made with cream, milk, and sugar. This version quickly became popular among ice cream enthusiasts, and it wasn’t long before dairy-free versions were introduced to cater to those with dietary restrictions. Today, there are vegan and gluten-free versions of chocolate coconut ice cream, which are perfect for those with lactose intolerance or other dietary restrictions.

While chocolate coconut ice cream is often associated with being a sweet treat, it is worth noting that there are added sugar-free versions available. These versions are sweetened with natural sweeteners such as stevia or monk fruit, making them a healthier alternative to traditional ice cream.

One of the most interesting stories associated with chocolate coconut ice cream is that of a famous Hollywood actor and his love for the sweet treat. It is said that during the 1950s, actor Marlon Brando would often visit a local ice cream parlor in Los Angeles and order a double scoop of chocolate coconut ice cream. Brando was known for his love of food, and he was particularly fond of this ice cream flavor. The story of Brando’s love for chocolate coconut ice cream has only added to the dessert’s popularity over the years.

But what exactly makes chocolate coconut ice cream so special?

Is it the rich and creamy chocolate flavor, or the refreshing taste of coconut? Perhaps it’s the combination of both that makes it such a beloved dessert. Whatever the reason may be, it’s clear that chocolate coconut ice cream has stood the test of time and continues to be a popular choice among dessert lovers.

In recent years, there has been a growing trend towards healthier and more sustainable food options. This trend has led to the introduction of dairy-free and vegan versions of chocolate coconut ice cream, which have gained a following among health-conscious consumers. These versions are made with plant-based ingredients such as coconut milk or almond milk, making them a healthier alternative to traditional dairy-based ice cream.

Despite the many iterations of chocolate coconut ice cream that exist today, one thing remains constant – its delicious taste. From its early days as a dairy-based dessert to its current iterations as a vegan and added sugar-free option, chocolate coconut ice cream has proven to be a beloved dessert that can adapt to changing times and dietary needs. So the next time you’re in the mood for something sweet and refreshing, consider indulging in a scoop of chocolate coconut ice cream and savoring its delicious taste.

Kitchen tools

Mixer
2 mixing bowls (one for the eggs and one for the cream)
2 small saucepans (one has to be slightly bigger than the other one)
Wooden spoon
Box to put ice cream mixture in

Ingredients

5 oz / 150g Sugar free chocolate
3 Eggs (separated yolk and white)
17 oz / 500g Heavy whipping cream
1 teaspoon Agave or sweetener of choice
4 oz / 100g Coconut flakes

How to make Chocolate coconut ice cream

Melt chocolate by putting it into the small saucepan and placing it on the slightly bigger saucepan of simmering water. Remove it from heat when melted. Put it aside and let it cool down a little bit before we mix it with the cream.
Separate egg whites and yolks.
Beat egg whites until hard.
Mix yolks with whites until it incorporates well.
Beat whipping cream and agave.
Pour melted chocolate into the creamy mixture and gently stir.
Mix coconut flakes with the chocolate cream.
Use a wooden spoon to fold in eggs with the creamy coconut and chocolate mixture. Eggs will give volume to the ice cream.
Now it’s ready to pour in the box and put it in the freezer for 3-4 hours.
Serve the ice cream in bowls or cones.

It’s recommended to put the ice cream into portion size boxes into the freezer as it’s kind of impossible to scrape anything off from a big box when it’s completely frozen.

There are many variation of ice creams and even more flavors. Make sure all are tasted and tried:

Chocolate-coconut-ice-cream-2-SunCakeMom

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Chocolate Coconut Ice Cream Sugar Free Recipe

The ice cream recipe that has all the tasty treats -coconut and chocolate- that one under the hot sun needs. Delicious and naturally healthy!

Course Dessert

Cuisine Gluten free, Low carb recipe

Prep Time 10

Total Time 10

Ingredients

▢ 5 oz / 150g Sugar free chocolate
▢ 3 Eggs separated yolk and white
▢ 17 oz / 500g Heavy whipping cream
▢ 1 teaspoon Agave or sweetener of choice
▢ 4 oz / 100g Coconut flakes

Instructions

Melt chocolate by putting it into the small saucepan and placing it on the slightly bigger saucepan of simmering water.
Remove it from heat when melted. Put it aside and let it cool down a little bit before we mix it with the cream.
Break and separate eggs. White in one bowl and the yolk into a cup.
Beat egg whites until hard. Gently mix yolks with it until it incorporates well.
Beat whipping cream and agave.
Pour melted chocolate into the creamy mixture and gently stir.
Pour and mix coconut flakes with the chocolate cream.
Use a wooden spoon to fold in eggs with the creamy coconut and chocolate mixture. Eggs will give volume to our ice cream.
Now it’s ready to pour in the box and put it in the freezer for 3-4 hours.