Chocolate Coconut Macaroon Ice Cream
Recipe and photo by Tami Ganeles Weiser
servings (about 1 quart total)
Prep Time: 15 minutes Chilling and Freezing Time: 32 hours Cook Time: 2 hours
Macaroons, the traditional Passover sweet, are taken to new heights with this luscious homemade chocolate ice cream. The chocolate ice cream base is adapted from The Perfect Scoop by David Lebovitz. Allow enough time for the ice cream base to chill. It will need additional time to freeze and set.
1 cup heavy cream (see Kitchen Tips)
2 cups unsweetened coconut milk, homemade or canned
¼ cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar, divided
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces semi-sweet chocolate chips or coins
6 large egg yolks
1 package (14 ounces) sweetened shredded coconut
3 large egg whites
½ cup granulated sugar
¼ teaspoon kosher salt
Macaroons, for garnish, optional
- Make the ice cream base: Set a fine-mesh strainer on top of a bowl. Position another large bowl filled with ice water near the stove.
- Combine the cream, coconut milk, cocoa powder, ½ cup of the sugar, the salt, and the vanilla extract in a medium saucepan, whisking until thoroughly blended. Bring to a boil, still whisking; then reduce the heat to a simmer and cook for 1 minute, still whisking. Remove from the heat and add the chocolate chips, stirring until smooth.
- In a separate bowl, combine the egg yolks and remaining sugar and whisk together for 2 to 3 minutes, until light and fluffy. Slowly drizzle the warm cream-and-coconut-milk mixture into the egg yolks, whisking constantly and vigorously; then pour the entire warmed egg yolk and milk mixture back into the saucepan and set over medium-low heat, still whisking.
- Using a large mixing spoon, stir the mixture constantly over medium heat until it thickens and coats the back of the spoon. Strain the warm mixture into the prepared bowl and immediately set the bowl into the ice bath, stirring gently. Discard the solids.
- Pour the mixture into a container, cover, and refrigerate for at least 24 hours and up to 36 hours.
- Make the macaroon crumble: Preheat the oven to 225° F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with a layer of parchment paper or a Silpat.
- In a medium-sized bowl, combine the coconut, egg whites, sugar, and kosher salt.
- Place the mixture onto the baking sheet and flatten into the thinnest layer you can with a rubber spatula. Bake for 2 hours or until dried out and toasty. Remove and break into bite-sized pieces. This can be made 2 days in advance and stored in an airtight container.
- Put it all together: Scrape the chilled mixture into a bowl, mix in the crumbled coconut macaroons and then transfer to an ice cream maker and follow the manufacturer’s instructions. Cover and freeze overnight. It will keep for about 2 weeks.
- To serve, if you wish, garnish each serving with a macaroon or two (the chocolate-covered ones are nice). You can cut them in half if they are large.
- For a dairy-free version of this treat, you can substitute unsweetened coconut cream for the heavy cream.