I am so excited about my experiment tonight that I have to immediately share the recipe. I’m sure there is a recipe for this exact flavor combo, but I made it in my head, on the fly last night and finished it after work tonight. Its richy chocolaty with coconut and cinnamon undertones- awesome!
Let me back up by saying that I usually make my chocolate sorbet completely dairy, soy and fat-free with just water, cocoa powder, sea salt, vanilla extract and sugar. Its rich with flavor like a traditional Italian gelato but without the cream. I still love that recipe (based on a recipe from my go-to-book Go Dairy Free).
I wanted to try a coconut milk based icy treat because a) cans of organic coconut milk where on crazy-sale at Honest Weight Food Coop a few weeks ago and b) I have been making coconut milk yogurt weekly and can’t get enough of the flavor- why not make it into an icy treat!
I use a Cuisinart 1 1/2 quart basic ice cream maker, and I’m totally happy with it. Fellow FS Club member, Amanda, found it in the clearance section of our local Bed, Bath & Beyond- SUPER SCORE! Due to Miles’ allergies I have consistently made all of our ice creams, custards and sorbets. I wrote about my recent emotional experience at a local ice cream shop and my pineapple mint sorbet on my personal blog, Strict Avoidance.
Anyways, I digress. The recipe….
Coconut Chocolate Cinnamon Ice Cream
Directions: Warm coconut milk & sugar over medium heat in saucepan. Stir until sugar has dissolved. Add vanilla extract, cocoa powder, cinnamon and salt. Once ingredients are incorporated turn off heat and put the refrigerator overnight (or about three hours) to chill. Once chilled, you will notice the mixture is very thick. Begin to whisk while adding 1/4 cup of cold water at a time. You want to thin the mixture up just a bit, not too much. You want to avoid making the mixture watery at all costs. Once smooth and to the right consistency add the mixture to your ice cream maker and follow your equipment’s instructions. Enjoy!