No-Churn Coconut Chocolate Chip Ice Cream
We've been hit with a heat wave almost too great to bear, so naturally we've been finding any possible way of escaping it. We skipped town and went fishing in the mountains. We slathered on some sunscreen and sat by the pool with a cool drink. We stayed inside and made ice cream.
Hot days like this makes life slow down a few notches, which makes my head spin with new ideas of meals that don't require any heat.
This ice cream cannot be considered a meal, per say, but it is creamy, sweet and slightly crunchy from the mini chocolate chips. So perfect on a hot summer's day. Enjoy!
No-Churn Coconut Chocolate Chip Ice Cream
8-10 servings
Ingredients:
1 1/2 cup shredded sweetened coconut
2 cup cold heavy whipping cream
1 14-oz. can sweetened condensed milk
2 tablespoons vanilla extract
1/2 teaspoon salt
1 cup mini chocolate chips
Thick caramel sauce, homemade or store bought
Directions:
1. Blitz the shredded coconut in a food processor for just a few seconds until slightly fine (I like to leave some pieces larger and some finer but you can skip this step altogether if you wish). Set aside.
2. In the bowl of your stand mixer*, add in the cold heavy whipping cream and the sweetened condensed milk and whisk until slightly thickened. Add in the vanilla extract, salt and the coconut. Whisk until stiff peaks form. Add the mini chocolate chips and mix another 5 seconds just until chocolate chips are evenly mixed in.
3. Dump the mixture into a plastic container (with a lid) and smooth out the surface with a spatula. Make 8-10 small wells in the ice cream mixture and spoon in a heaping teaspoon into each well. Swirl the caramel sauce into the ice cream very slightly, then smooth out the surface again with a spatula.
4. Close the container with lid (if it is not airtight while freezing, ice cream will be frosty instead of creamy). Freeze at last 6 hours. Enjoy.
*This may also be done by hand in a large bowl with an electric mixer.
All content is my own unless otherwise stated