I love all things with coconut so when I saw this recipe for Coconut Dream Ice Cream I knew I had to make it.   Also, it has a simple, easy Chocolate Crackle Sauce to go with it.  You could also add some nuts, graham cracker pieces, or sprinkles to fancy it up.  I, on the other hand, don’t like anything on my ice-cream, except for the occasional hot fudge sauce or pecans.  The more I can just taste the ice-cream the better.  This ice-cream recipe reminded me of our past March Break that we spent in Fort Myers, Florida.  We found this amazing homemade ice-cream shop called which must have about 50 different flavors of ice-cream.  Flavors such as Key Lime, Blueberry Cheesecake, Lemon Meringue Pie, Birthday Cake, Coffee Toffee, and Cinnamon Caramel Pecan.  We all had a hard time deciding what flavor to pick so we each ordered a bowl which allowed us to have 4 different flavors in it!  My, we were in heaven!  It’s definitely a place you need to go to if you’re ever in the area.

Here’s a picture of the ingredients I used, available at any grocery store.  I just forgot to put the salt in the picture (oopsy!)

Today was a really hot day outside so I knew I could get the kids involved making this ice-cream.  Since I only have a manual ice-cream maker it was all up to our muscle power to mix up the ice cream.  Joshua, my middle son, is always up for helping me in the kitchen.  He has a pretty good sense of baking and is always interested in trying out something new.  So, when it was time to roll around the ice maker he was all for it.  Isaac, on the other hand, lasted about 5 minutes!  It is a time-consuming job but so worth it in the end!

Coconut Dream Ice Cream

2 cups full-fat coconut milk

1 cup rice milk

1/2 cup granulated sugar

3 egg yolks

1 tsp. salt

Combine milks with 1/4 cup sugar in a medium saucepan and set over medium-high heat.  Bring to just a simmer, whisking occasionally, 5-6 min.

Whisk egg yolks with remaining sugar and salt in a medium bowl.  Gradually whisk in half of the hot milk mixture.  Return entire mixture to saucepan set over low.  Do not let mixture come to a simmer or it will curdle.  With a wooden spoon, stir constantly until mixture is reduced to 3 cups, about 35 mins.  Pour through a fine sieve into a metal bowl.  Lay plastic wrap directly on surface to prevent skin from forming.  Chill in the freezer until cold, about 1 hour.

Scrape cold mixture into a pre-frozen ice-cream maker bowl and churn (or roll, in my case) according to manufacturer’s instructions, about 30-45 minutes.  Transfer to a covered container and freeze up to a month.

To serve, let stand at room temperature until slightly softened, 10 min.

Makes 3 cups.

Chocolate Crackle Sauce

2 tbsp. butter

4 squares of semi-sweet chocolate, finely chopped

Melt butter with chocolate in a small heavy saucepan set over medium-low heat or you can also put it in a microwave-safe bowl and microwave for 20-30 seconds.  Stir until smooth.  Serve over ice cream

Makes 1/2 cup

Enjoy!

This is our trusty old ice cream maker that we’ve had for about 5 years.  I don’t even remember where we got it from.  It works great though and it’s better than putting it into some old coffee cans with duct tape!

Recipe from: Chatelaine magazine