CHOCOLATE SMOTHERED COCONUT ICE CREAM (raw paleo)
Well “CHOCOLATE SMOTHERED COCONUT ICE CREAM” pretty much says it…. well almost. When I was making this recipe I was trying to come up with a name for it. I kinda look at it as the same as trying to name a white cat (what does one name a white cat?). I could either give it a name that has nothing to do with the look. Or I could just name it for what it is…CHOCOLATE SMOTHERED COCONUT ICE CREAM. The only thing is that although the name is what it is, it doesn’t tell you anything else. For example:
- it is made with only 100% raw ingredients
- it is made with all ORGANIC ingredients
- it adheres to RAW guidelines
- it adheres to PALEO guidelines
- HECK YEAH, it tastes as amazing as it looks!!
See, the name was missing a few things. I also failed to mention the simple 5 ingredients (you might want to have someone else read them so you can gaze at the picture)… coconut milk, coconut meat, raw honey, coconut oil and raw cacao…do I hear taste-buds dancing?? Well they will be dancing when they taste this simple yet robust dessert. A word of caution: you might want to make this recipe when no one is around. Because if anyone else finds out about it– they will want some too! I know that might sound rude but you have been warned :) So instead of exciting your taste-buds and eyes anymore, I will get to the recipe…
NOTE: there are two elements to this recipe– the coconut ice cream and the chocolate sauce. I have listed the ingredients for each element separately for ease of making the recipe.
COCONUT ICE CREAM
3 cups organic mature fresh coconut milk
2 cups sun dried organic coconut meat shreds
2 cups water
4 TBSP raw honey
In a medium sauce pan place your coconut milk in. On simmer heat, reduce the coconut milk to 2 cups (about 2 hours), stir often. NOTE: use a calibrated thermometer to be sure you do not go above 110 degrees F. While this is reducing, in your food processor, fine chop the coconut meat. Add the meat to a large bowl and cover with the water. Stir often. Allow to soak while your coconut milk is reducing. Drain well. In your blender add the soaked/drained coconut meat. Add in the reduced coconut milk and honey. Blend on high until smooth and creamy, this is your ice cream base. Add the ice cream base to your ice cream maker and complete the cycle. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air tight covered container in the freezer.
WARM RAW CHOCOLATE SAUCE (make this approximately 15 minutes before you service)
1/2 cup raw organic coconut oil
1 cup raw honey
2/3 cup raw organic 100% cacao powder
You will need a 4 cup pyrex measuring cup and a small pan. Place the pyrex in the pan and fill the pan with water half way up the pyrex, be sure not to get water in the pyrex. Add your coconut oil in. Turn the stove on low and heat the water to 110 degrees F. NOTE: Use a calibrated thermometer to be sure. Heat the coconut oil until melted. Whisk in the honey. Now whisk in the cacao powder and whisk until smooth.
WHEN YOU ARE READY TO SERVE: take the ice cream out of freezer, place 3 scoops in each dish. Use a tablespoon and spoon the warm raw chocolate sauce over the scoops (you want it to look like the picture). Allow this to set up for 1 minute. Repeat a second layer over the first layer, allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!