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This easy ice cream combines the flavors of an old-fashioned chocolate-coconut candy bar. It's made with coconut cream, chunks of semisweet chocolate, and flaked coconut.
Ingredients:
- 1 cup heavy cream
- 1/2 cup half-and-half
- 1/2 cup pasteurized egg substitute
- 1 can (15 ounces) coconut cream, such as Coco Lopez
- 2 teaspoons vanilla
- 1 cup sweetened flaked coconut
- 2 ounces semisweet chocolate, chopped into small chunks, or mini semisweet chocolate chips
Preparation:
Combine cream, half-and-half, egg substitute, coconut cream, and vanilla in a blender. Process until well blended. Pulse in coconut just until mixed. Pour into ice cream freezer; stir in chocolate chunks. Follow manufacturer's directions for making ice cream. Keep in the freezer.
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