Mexican cocoa/coconut ice cream

I’m quite happy with how this one turned out, so I though I’d share. It was Mrs. Blocletters’ idea to use the coconut cream, and it makes for a rich finished product. I think the rum made it softer (that is, not frozen solid); I may cut back to 1 T. next time.

.5 C. coconut milk
1 C. coconut cream
1.5 C. half and half
.5 C. sugar
1 T. vanilla
2 T. light rum
.5 C. fine grated Mexican cocoa (used Abuelito)
.5 C. grated coconut

Combine all ingredients but cocoa and coconut in large bowl and whisk until sugar dissolves. Transfer to ice cream maker. Spin for 20 minutes, until it begins to solidify, then add cocoa and coconut. Process for another 5 to 10 minutes. Transfer to freezer container and freeze to firm up.

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