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
Prep 60 minutes
Cook 240 minutes
Total 300 minutes
- 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)
- 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).