Creamy Coconut Almond Ice Cream with Chocolate Drizzle

Hey there! Let’s talk about this Creamy Coconut Almond Ice Cream with Chocolate Drizzle. It’s a dessert that feels like a tropical vacation in a bowl. Creamy coconut. Crunchy almonds. A rich chocolate drizzle on top. Simple, indulgent, and oh-so-satisfying.

This recipe is perfect for when you want something homemade but not overly complicated. Plus, it’s dairy-free, so it works for a variety of diets. Whether you’re making it for a dinner party or just treating yourself on a quiet evening, this ice cream is bound to impress.

Recipe Overview

Here’s what you need to know before diving in:

• Prep Time: 20 minutes
• Cook Time: 10 minutes (not counting chilling/freezing)
• Total Time: About 6 hours
• Servings: Makes 4–6 scoops (or more if you’re feeling generous with portions).
• Difficulty: Easy enough for beginners, but fun for seasoned cooks too.

Tools You’ll Need:

• A medium saucepan for cooking the base.
• A whisk to keep things smooth.
• Mixing bowls and a freezer-safe container.
• An ice cream maker (optional, but it makes life easier).
• No ice cream maker? No worries—you can still make this by hand.

Make-Ahead Tip:

You can prep the base up to two days in advance. Just store it in the fridge until you’re ready to churn or freeze.

Ingredients

For the Ice Cream Base:

• 2 cups full-fat coconut milk (canned): The creamy foundation of the recipe. Shake the can before opening!
• 1 cup almond milk (unsweetened): Adds a light nutty flavor.
• ½ cup sugar (granulated or coconut sugar): Sweetness that balances the richness.
• 3 tablespoons cornstarch or arrowroot powder: This thickens the base, making it silky smooth.
• 1 teaspoon vanilla extract: A little vanilla goes a long way.
• ½ cup toasted almonds (chopped): For that satisfying crunch.

For the Chocolate Drizzle:

• ½ cup dark chocolate chips: Go for good-quality chocolate here—it makes all the difference.
• 2 tablespoons coconut oil: Keeps the drizzle nice and glossy.

Optional Garnishes:

Want to go all out? Add these:

• Shredded coconut flakes for texture.
• Whole almonds for decoration.
• Charcoal waffle cones (because they look so cool).

Step-by-Step Method

Let’s make this together:

Step 1: Cook the Base

Start by combining the coconut milk, almond milk, and sugar in a medium saucepan over medium heat. Stir gently until the sugar dissolves—about 3–4 minutes. You’ll notice a sweet, nutty aroma filling your kitchen.

Next, mix cornstarch with 3 tablespoons of water in a small bowl to make a slurry. Slowly whisk this into your saucepan. Keep stirring! The mixture will thicken after about 5–7 minutes. You want it to coat the back of your spoon—like custard.

Take it off the heat and stir in vanilla extract and toasted almonds. Let it cool to room temperature before moving on.

Step 2: Chill and Freeze

Pour the cooled mixture into an airtight container and refrigerate for at least 4 hours (or overnight). Once chilled, churn it in an ice cream maker according to its instructions—usually about 20–25 minutes.

No ice cream maker? No problem! Pour the mixture into a freezer-safe container and freeze it, stirring every hour for about 4 hours to break up ice crystals.

Step 3: Make the Chocolate Drizzle

While your ice cream is freezing, melt chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second bursts, stirring each time until smooth and shiny. Let it cool slightly—it should be pourable but not hot.

Step 4: Serve It Up

Scoop your creamy ice cream into bowls or cones. Drizzle with melted chocolate using a spoon or piping bag for that elegant touch. Add garnishes like shredded coconut or whole almonds if you’re feeling fancy.

Variations & Customization

Want to tweak this recipe? Here are some ideas:

Dietary Swaps:

• Make it nut-free by swapping almond milk for oat milk and skipping the almonds.
• Use stevia or erythritol instead of sugar for a lower-calorie version.

Seasonal Twists:

• In summer? Add mango puree to the base for a tropical vibe.
• In winter? Sprinkle crushed peppermint candies on top instead of almonds.

Everyday vs Fancy:

For an everyday treat, skip garnishes and serve as-is. For something special, swirl almond butter into the base before freezing—it’s next-level good.

Serving & Storage

Plating Tips:

Serve in dark-colored bowls to make those creamy scoops pop! Drizzle chocolate in thin streams across each scoop and scatter some toasted almonds around for extra flair.

Pairing Ideas:

This pairs beautifully with fresh fruit like mango or pineapple slices. Or go all out and serve it alongside warm brownies—trust me, it’s divine.

Storage Instructions:

Got leftovers? Store them in an airtight container in the freezer for up to one week. To prevent freezer burn, press plastic wrap directly onto the surface before sealing.

Reheating Tips:

Okay, not “reheating,” but let frozen ice cream sit out at room temp for about 10 minutes before scooping—it softens perfectly!

And there you have it! A creamy, dreamy dessert that’s easy enough to make on a lazy weekend but impressive enough for guests. So grab your ingredients and get started—I promise this one’s worth it!

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