Chocolate Smothered Coconut Ice Cream
For Chocolate Smothered Coconut Ice Cream
In a medium sauce pan place your coconut milk in. On simmer heat, reduce the coconut milk to 2 cups (about 2 hours), stir often. Use a calibrated thermometer to be sure you do not go above 110 degrees F.
While this is reducing, in your food processor, fine chop the coconut meat.
Add the meat to a large bowl and cover with the water. Stir often. Allow to soak while your coconut milk is reducing.Drain well.
In your blender add the soaked/drained coconut meat. Add in the reduced coconut milk and honey. Blend on high until smooth and creamy, this is your ice cream base.
Add the ice cream base to your ice cream maker and complete the cycle.
After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan.
Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air tight covered container in the freezer.
For Warm Raw Chocolate Sauce
You will need a 4 cup Pyrex measuring cup and a small pan. Place the Pyrex in the pan and fill the pan with water half way up the Pyrex, be sure not to get water in the Pyrex.
Add your coconut oil in and turn the stove on low and heat the water to 110 degrees F. Use a calibrated thermometer to be sure.
Heat the coconut oil until melted. Whisk in the honey and the cacao powder until smooth.
When ready to serve
Take the ice cream out of freezer, place 3 scoops in each dish.
Use a tablespoon and spoon the warm raw chocolate sauce over the scoops (you want it to look like the picture).
Allow this to set up for 1 minute then repeat a second layer over the first layer, allow to set up for 1 minute and cover with a third layer and serve. ENJOY!