I've always loved coconut, but now I'm pretty much convinced it's magical. How else could you create ice cream that's creamy and smooth without any dairy involved or make your own quick-drying chocolate shell? The coconut milk ice cream is custardy and sweet with a yummy nutty flavor, and the coconut oil-based chocolate shell topping is so easy to make and would be a welcome addition to any bowl of ice cream. Pure magic I tell you.
By the way, coconut oil also makes a great moisturizer! I use it every day.
Toasted Almond Coconut Milk Ice Cream
Recipe adapted from Whole Foods
4 egg yolks
1/2 cup sugar
1 (13.5 oz.) can light coconut milk
1 (13.5 oz.) can regular coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup toasted almonds, coarsely chopped
In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add cans of light and regular coconut milk and whisk again until well combined.
Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla and almond extract.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions and add toasted almonds during the last five minutes of mixing. Transfer to a container with a lid and freeze until firm, about 2 hours.
[Chocolate shell recipe found at 52 Kitchen Adventures]