If this presentation isn’t beyond fun – we don’t know what is! Little touches (like coconut ice cream bowls!) are the key to a memorable shower. Sprinkle in a few of these spectacular details and you’re sure to leave everyone in awe. Not to mention, the light, refreshing treat that is this coconut milk ice cream!
Coconut Mint Ice Cream
Makes: 8 small servings
Total Time: 1 hour 15 minutes + ice cream machine
3 cups full fat coconut milk (2 cans)
2/3 cup sugar
3 tablespoons cornstarch
2 handfuls 20 or so sprigs of mint + extra for garnish
¼ teaspoon salt
4 small coconuts, halved (optional)
ounces high quality dark chocolate, chopped
2 teaspoons coconut oil
2 teaspoons agave
pinch of salt
In a small bowl, whisk ½ cup of coconut milk with 3 tablespoons of cornstarch until fully
In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar. Stir until the sugar dissolves. Whisk in the cornstarch mixture, salt and sprigs of mint. Bring to a low simmer and stir.
Remove from heat after 5 minutes or so. Cover the pan and let it steep for 30 minutes. Then, place in the refrigerator until chilled, another 30 minutes or so.
Strain out the mint and follow directions according to your ice cream maker.
For the chocolate sauce- simmer water in a small saucepan, then place a glass bowl on top to create a double boiler. Add the chocolate, coconut oil and agave to the bowl. Using a rubber spatula, stir until fully melted. Remove from heat and set aside until ready to use.
To serve, place several scoops in a halved coconut, top with chocolate sauce and a sprig of mint.