The perfect way to toast to the start of summer! Extra creamy coconut ice cream loaded with bits of toasted coconut and thin pieces of dark chocolate. Cozy but refreshing. So freaking delicious.

INGREDIENTS – for a 1.5-2qt ice cream machine

1 can coconut milk, full fat, unsweetened
1c milk
1c cream
1/2c sugar
Pinch salt

4 egg yolks

3/4c dark chocolate chips, or semi-sweet
1t coconut oil

1c shredded coconut, unsweetened

INSTRUCTIONS

Pour coconut milk, milk and cream into a medium pot. Stir in the sugar and a pinch of salt. Start to warm it up but make sure it doesn’t simmer/boil. Once it begins to steam, give it a stir to make sure the sugar has melted in. Remove from heat.

While you’re waiting for the milk mixture to warm, get your egg yolks ready in a medium bowl. Gently stream in a couple of tablespoons of the milk into the egg yolks while whisking rapidly, pour in a couple more tablespoons while continuing to whisk. Now that your eggs are tempered, pour the egg mixture into the remaining milk mixture. Put the pot back on the heat (again, don’t let it boil), stirring occasionally until it thickens. You’re literally looking for it to look like melted ice cream at this point. We all know what that looks like but it should coat the back of a spoon and you should be able to run your finger through the mixture on the spoon without it running into the wiped area.

Pour through a strainer into a bowl or container and allow the mixture to cool to at least room temp in an ice bath or if you have the time just throw it in the fridge for a few hours until its cold.

While it chills, melt the chocolate chips and coconut oil in the microwave or in a double boiler then pour out onto a piece of parchment on a baking sheet or cutting board. Spread out the chocolate as thin as you can then put in the freezer until frozen solid.

Sprinkle the coconut onto a parchment lined baking sheet and make sure its spread out nice and evenly. Broil for 1-3 minutes until golden and toasty. Keep a close eye on it. Let cool.

Pour the ice cream mixture into your ice cream maker via its instructions. Let it churn for about 20 minutes, add the toasted coconut and crumble in the chocolate then continue to churn for 2-5 more minutes. Either eat immediately or transfer to an airtight container and put in the freezer.

ENJOY!