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Mounds of Coconut Chocolate Almond Ice Cream

Eating Paleo doesn't mean you can't have desserts and Pamela Braun's new cookbook, "Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets and More" proves that and then some. She writes, "Remember when I said I was cuckoo for coconut? Well, I did it again with this one. This coconut ice cream is jam-packed with chocolate-covered almonds and more flakes of coconut. Yes, it’s just like that famous candy bar, but in ice cream form."

Mounds of Coconut Chocolate Almond Ice Cream

  • Makes

    1

    1 Quart
  • Meal
    dessert
  • Prep

    60 minutes
  • Cook

    240 minutes
  • Total

    300 minutes

    Ingredients:

  • 1 ½ cups toasted coconut flakes (128 g), divided
  • 1 ¾ cups full-fat coconut cream (415 ml)
  • 1 (13.5-ounce) can full-fat coconut milk (400 ml)
  • 4 large egg yolks
  • ½ cup maple syrup (120 ml)
  • 1 teaspoon pure vanilla extract (5 ml)
  • Pinch of sea salt
  • FOR THE CHOCOLATE-COVERED ALMONDS
  • ¼ cup unsweetened cocoa powder (21 g)
  • 5 tablespoons coconut oil (52 g)
  • 2 teaspoons maple syrup (13 g)
  • ¾ cup toasted whole almonds (106 g)

Directions:

  • 1. Finely chop ½ cup toasted coconut flakes and set aside.

  • 2. Bring coconut cream and coconut milk to a simmer in a heavy-bottomed pot. Remove the mixture from the heat and add 1 cup toasted coconut flakes. Stir, cover the pan, and let the coconut steep for 2 hours.

  • 3. Whisk the egg yolks, maple syrup, vanilla, and salt together into a 4-quart heavy-bottomed pan. Strain the coconut mixture into the egg mixture (throw out the coconut). Cook over medium heat and bring to just a simmer (about 10 to 15 minutes). While this is cooking you will need to whisk it to keep the mixture from sticking to the sides and bottom of the pan.

  • 4. Since you’re making a custard, you want it to be between 160 to 170 degrees Fahrenheit (71 to 77 degrees Celsius). To see if your custard is done, simply dip a spoon into the mixture and run your finger down the back of the spoon. If the line stays clean, your custard is done. If the line blurs again, you need a little more time to make the custard.

  • 5. Remove the pot from the heat and let it cool for at least 30 minutes. Pour the mixture into a refrigerator-safe container and cover with plastic wrap, making sure the plastic wrap is covering the top of the liquid (this keeps a skin from forming on top of your custard). Place this into the refrigerator and chill for at least 6 hours. Chilling overnight is best.

  • 6. If the custard separates while cooling, simply stir it before pouring it into the ice cream maker.

  • 7. Mix the cocoa powder, coconut oil, and maple syrup together. Make sure all the lumps are out of the mixture. Arrange the almonds in a single layer on a parchment paper-lined baking sheet. Pour the chocolate mixture over top of the roasted almonds. Use a spoon to move the almonds around and make sure that they all are covered with the chocolate, then spread them back out into a single layer. Place the baking sheet into the freezer while the ice cream is chilling.

  • 8. Just before you begin to churn the ice cream, bring the chocolate-coated almonds out of the freezer and roughly chop them. Make sure that none of the pieces are too big. You don’t want to bite into a big hunk of frozen nut. Then put them back into the freezer.

  • 9. Begin churning the ice cream according to the manufacturer’s instructions.

  • 10. Add the chocolate covered almonds to the ice cream during the last 2 to 3 minutes of churning. Then add in the chopped coconut after the almonds and make sure everything is well mixed in.

  • 11. Scoop the ice cream into a lidded container and freeze for 3 to 4 hours before serving.

Available at Amazon. Excerpted from "Frozen Paleo" by Pamela Braun (Countryman Press 2016).

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