Coconut Stracciatella Ice Cream

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.

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3.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1/2 cup
  • Makes: 2 cups
  • Prep: 30 mins
  • Freeze: 3 hrs

Coconut Stracciatella Ice Cream

Directions

  1. 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.
  2. In a small bowl microwave chocolate and oil 20 to 30 seconds or until chocolate is softened. Stir until smooth.
  3. 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.
  4. If desired, drizzle servings with any remaining melted chocolate.

From the Test Kitchen

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.

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Nutrition Facts (Coconut Stracciatella Ice Cream)

  • Per serving:
  • 227 kcal ,
  • 20 g fat
  • (17 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 1 mg chol. ,
  • 52 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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3 Ratings

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