3 simple ingredients make this Chocolate Coconut Ice an easy summer treat full of chocolate and coconut flavor!
My 3 year old is a chocoholic. Big time chocoholic. Given the chance, I think he’d want chocolate for breakfast, lunch and dinner. (And no – I don’t give him his way. 🙂 ) Just a few weeks ago, I was watching him play, and I asked him – “How did you grow up so big? Did you eat all of your vegetables?” And he answered me – “No – I ate some chocolate stuff!”
So life according to a 3-year old – it’s all about the chocolate!!
And since the temperatures are inching up every week, it’s time to start talking about treats to cool us down. Combine a cool down treat with my son’s love of chocolate and you get Chocolate Coconut Ice!!
The idea to make this recipe actually came to me one day when I opened up the fridge and saw a carton of Silk Unsweetened Coconutmilk next to a bottle of chocolate syrup. And I thought – I wonder what would happen if I combined them? I knew the chocolate would go over well, and adding in a little tropical coconut flair just made sense in my mind.
So I combined the Silk Unsweetened Coconutmilk with the chocolate syrup, and a little coconut extract to really bring out that coconut flavor. Into the ice cream maker it went. But since there isn’t a lot of fat in it like a normal ice cream, it came out icier. At first, I was disappointed and was going to go back to the drawing board. But then I realized that this might actually be a good thing!
I stuck it in the freezer, and after a couple of hours, took it out and scraped it like it was a granita instead of ice cream. And this is when Chocolate Coconut Ice was born!!
Full of chocolate flavor with a little tropical flair, this Chocolate Coconut Ice is cool and satisfying for a hot day. And bonus – if you are lactose intolerant or have any issues with dairy, this is a fun substitution for ice cream. I know it made my chocoholic happy!
3 simple ingredients make this easy summer treat full of chocolate and coconut flavor!
- 2 cups Silk Unsweetened Coconutmilk
- 1/2 cup chocolate syrup
- 1/2 teaspoon coconut extract
- unsweetened flaked coconut for serving, optional
- Combine the coconutmilk, chocolate syrup and coconut extract. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container.
- Freeze for about 2 hours. Before serving, use a fork to scrape the surface of the mixture to form ice crystals. Serve topped with unsweetened flaked coconut, if desired.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.