A traditional, soft and slightly chewy-textured coconut ice cream with a twist. Mixing the flavors of chocolate with coconut creates a rather surprising delight for the taste buds. Our recipe for Dairy Free Nutella Coconut Ice Cream.
Prep time: 30 mins > Freeze time: 3 hrs > Ready in: 3 hrs 30 mins
Ingredients (Serves 4)
2 teaspoons kosher gelatin
1 can full-fat coconut cream
1/2 cup sugar
2 1/2 cups coconut milk
1 teaspoon vanilla
1/2 cup nutella
1/4 cup sweetened, shredded coconut, toasted
1. In a small bowl, sprinkle the gelatin over the coconut cream. Let it sit, stirring occasionally, until the gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together the sugar and 2 cups coconut milk. Cook until just hot, stirring frequently. Remove from heat.
3: Add the softened gelatin to the hot milk mixture, stirring until the gelatin is completely dissolved. Add the vanilla and chill, covered, in the refrigerator.
4: Mix the nutella and 1/2 cup remaining coconut milk until combined and nutella is loosened. Set aside.
5: Remove the ice cream base from the refrigerator and pour into an ice cream machine. Process until thick and icy.
6: When the mixture is frozen, but still soft, swirl in the nutella mixture and then freeze, covered, for 2 hours. Top each serving with toasted coconut and serve.