Ingredients
| Name | Amount (Metric / US) |
|---|---|
| COCONUT MILK | 1 can |
| ICE TRAY | 1 cube |
| BANANAS | 2 |
| CHOCOLATE CHIPS | 3 Tbsps |
| COCONUT OIL | 1 Tbsp |
| COCONUT | 1 Tbsp |
The Ultimate Frozen Coconut ‘Ice Cream’ with Hard Shell Chocolate Sauce
The Ultimate Frozen Coconut ‘Ice Cream’ with Hard Shell Chocolate Sauce is a dessert that serves 3. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 43g of fat, and a total of 512 calories. Only a few people made this recipe, and 2 would say it hit the spot. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up coconut, chocolate chips, bananas, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and fodmap friendly diet. Overall, this recipe earns a good spoonacular score of 46%. Similar recipes are The Ultimate Frozen Coconut ‘Ice Cream’ with Hard Shell Chocolate Sauce, Hard-Shell Ice Cream Sauce, and Peanut Butter Ice Cream with a Hard Chocolate Shell.
Instructions
Pour coconut milk into an ice cube tray and put into the freezer for a few hours. Remove 6 coconut cubes from the freezer and 2 bananas. Let thaw for 15 minutes. Add ingredients into the Yonana, alternating between banana and coconut cubes Once ingredients have been processed through, you should have a product similar to mine below. Portion 3 servings into ramekins and put into the freezer as you prepare the topping. For the chocolate sauce: in a microwave safe bowl combine coconut oil and chocolate chips. Microwave for 1 minute (stirring halfway). Remove the ramekins from freezer and immediately pour chocolate sauce onto them. Immediately top with shredded coconut. Serve and enjoy!
Cream Sherry, Alcoholic Drink, and Ingredient are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
