Decadent Chocolate Coconut Milk Ice Cream Recipes

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DECADENT ICE CREAM DESSERT



Decadent Ice Cream Dessert image

This recipe is from March 1991 Southern Living and was submitted by Mary Andrew, Winston-Salem, North Carolina, I used to make it for my dad's birthday when he was alive. My daughter requested it for her birthday this year and I really had to search for the 1991 Annual Recipes book.

Provided by ruthie_b

Categories     Frozen Desserts

Time 10h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 1/4 cups crumbled cream-filled chocolate sandwich cookies
3 tablespoons butter or 3 tablespoons margarine, melted
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
6 (1 1/2 ounce) english toffee-flavored candy bars, crushed (like Heath or Skor)
1 quart coffee ice cream, softened
1/3 cup butter or 1/3 cup margarine
2 cups firmly packed brown sugar
1/8 teaspoon salt
1 cup half-and-half, divided
2 teaspoons cornstarch
2 teaspoons vanilla extract
1 (6 ounce) package semisweet chocolate morsels
1 (12 ounce) can evaporated milk
2 cups sifted powdered sugar

Steps:

  • Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of a 10-inch springform pan. Bake at 350 degrees for 6 minutes. Cool on a wire rack.
  • Spread 1/2 cup Caramel Sauce over crust, leaving a 1 inch border; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until firm.
  • Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup Chocolate Sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over Chocolate Sauce. Cover tightly, and freeze at least 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan, and slice dessert into wedges. Serve with remaining sauces. Yield: 12 to 14 servings.
  • Caramel Sauce.
  • Combine butter, brown sugar, salt, and 3/4 cup half-and-half in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Combine cornstarch and reamining 1/4 cup half-and-half; gradually stir into brown sugar mixture. Cook over low heat, stirring constantly, until mixture thickens. Stir in vanilla. Yield: 2 cups.
  • Chocolate Sauce.
  • Combine chocolate morsels and evaporated milk in a small heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook over medium heat, stirring frequently, 5 minutes or until sauce thickens. Yield: 2 cups.

Nutrition Facts : Calories 828, Fat 38, SaturatedFat 23.2, Cholesterol 99.6, Sodium 307, Carbohydrate 118.4, Fiber 2.6, Sugar 107.7, Protein 8.9

CHOCOLATE COCONUT MILK ICE CREAM



Chocolate Coconut Milk Ice Cream image

At one point I had go dairy free and really missed ice cream and had trouble finding an "ice cream" that tasted good and didn't cost me a fortune. This still isn't exactly cheap, but I know exactly what's in it.

Provided by LARavenscroft

Categories     Frozen Desserts

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

3 cups unsweetened coconut milk (about two cans)
2/3 cup cocoa powder
6 tablespoons honey
1 teaspoon vanilla extract

Steps:

  • Whisk cocoa powder in a small amount of coconut milk, until smooth.
  • Add remaining coconut milk and the other ingredients and whisk until well combined.
  • Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.

Nutrition Facts : Calories 465.4, Fat 38.1, SaturatedFat 33.2, Sodium 26.4, Carbohydrate 39.1, Fiber 4.8, Sugar 26.2, Protein 6.3

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