Dairy-Free Coconut Candy Bar Ice Cream

admin 25/04/20 Recipes


10 servings

Prep Time


Cook Time



1 (15 ounce) can: cream of coconut

1 (13.5 ounce) can: coconut milk

1 cup: unsweetened flaked coconut

2 (2 ounce) bars: dark chocolate, chopped


Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.

Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


Calories: 363 kcal

Carbohydrates: 35.6 g

Cholesterol: mg

Fat: 25.4 g

Fiber: 2.7 g

Protein: 2 g

Sodium: 32 mg

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