Recipes
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Double chocolate and coconut ice cream

Double chocolate and coconut ice cream

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Who can say no to chocolate ice cream? That’s right, no-one! Enriched with delicious Green & Blacks 70% cocoa dark chocolate, white chocolate chips and moist flakes of coconut, this is not for the faint-hearted. Only serious chocoholics should attempt this one.

  • Recipe by Christie Connelly
  • Serves Makes approximately 1 litre
  • Prep Time 4.5 hours (including chilling time)
  • Cooking Time 1 hour
Ingredients
  • 375ml pouring cream
  • 250ml Vitasoy Soy Milky Regular*
  • 200g 70% dark chocolate**, roughly chopped
  • 6 egg yolks
  • 100g caster sugar
  • 20g coconut flakes
  • 50g white chocolate chips

*You can also use Vitasoy Calci-Plus, High Fibre or Original if you prefer.
**You can also use 100g of milk chocolate and 100g of dark chocolate if you prefer a less bitter chocolate taste. If you would like to make a dairy-free ice cream then you may substitute the pouring cream with lactose-free thickened cream available in the long life milk section of the supermarket.

Instructions
  1. Heat the cream, soymilk and chocolate in a small, heavy-based saucepan over medium heat, stirring constantly until chocolate melts and the liquid is simmering. This should take about 5-7 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
  2. Whisk together the egg yolks and caster sugar in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soymilk mixture into the egg mixture and quickly whisk until well combined.
  3. Clean the saucepan and return to medium heat. Pour in the mixture and cook, stirring constantly, until thickened to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready.
  4. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
  5. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add 'mix-ins', sprinkle in the coconut flakes and white chocolate chips, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes:
I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section