Recipes and Cooking Coconut Stracciatella Ice Cream 3.3 (3) This coconut ice cream recipe is a definite crowd-pleaser. This homemade ice cream recipe has no added sugar, making it a little better than store-bought. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Freeze Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 4 Yield: 2 cups Jump to Nutrition Facts Ingredients 1 13.5 ounce can unsweetened coconut milk 1 tablespoon honey or agave syrup 1 ½ teaspoon vanilla bean paste, 1 1/2 tsp. vanilla, or 1/2 of a vanilla bean, halved lengthwise 1 ounce dark chocolate, chopped 1 teaspoon coconut oil or vegetable oil 2 - 4 tablespoon milk or nondairy milk Directions Line a 15 x 10-inch baking pan with parchment paper. In a medium bowl combine coconut milk, honey, and vanilla bean paste or vanilla. (If using vanilla bean, in a small saucepan combine coconut milk and honey. Scrape seeds from vanilla bean and add seeds and pod to coconut milk mixture. Bring just to simmering over medium heat; cool 10 minutes. Remove and discard pod.) Pour mixture into prepared pan and freeze 2 hours. In a small bowl microwave chocolate and oil 20 to 30 seconds or until chocolate is softened. Stir until smooth. Break frozen coconut milk mixture into pieces and transfer to a food processor. Cover and pulse to a shaved ice consistency. Gradually add enough of the milk, processing until mixture resembles soft-serve ice cream. Transfer to a freezer container and drizzle with melted chocolate (if desired, reserve some of the chocolate until ready to serve). Freeze at least 1 hour or until firm enough to scoop. If desired, drizzle servings with any remaining melted chocolate. Tips As the ice cream freezes for a longer time, it may become too firm to scoop. Simply let it stand at room temperature 20 to 30 minutes or until softened. Rate it Print Nutrition Facts (per serving) 227 Calories 20g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 227 % Daily Value * Total Fat 20g 26% Saturated Fat 17g 85% Cholesterol 1mg 0% Sodium 52mg 2% Total Carbohydrate 11g 4% Total Sugars 8g Protein 1g Calcium 13mg 1% Iron 1.7mg 9% Potassium 51mg 1% Folate, total 0.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.