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It is so amazingly creamy and has three yummy chunks: marshmallows, dark chocolate covered almonds and pecan nuts. I mean, one scoop of this ice cream will make you cry tears of joy...and then you'll want a second and a third scoop.

Posted by Paine666 Published See Paine666's 7 projects »

  • Step 1

    At least 24 hours before you plan to churn the ice cream, put the ice cream maker's bowl in the freezer.

  • Step 2

    In the jar of your blender pour the coconut milk and sugars and blend on high speed until the sugars are well incorporated into the milk.

  • Step 3

    Add in the pure cocoa powder and vanilla extract and process again until thoroughly incorporated.

  • Step 4

    Carefully add in the xanthan gum, stir with a few slow movements with a silicone spatula to make sure the gum won't stick to the sides of the jar. Blend on low speed for a few seconds and then increase the speed to high and blend for 1 to 2 minutes.

  • Step 5

    At this point I recommend to chill the base of the ice cream for a couple hours (around 3 hours depending on the temperature of your refrigerator). A chilled base will give you a good creamy ice cream later.

  • Step 6

    Right before churning whisk the ice cream base just in case there are a few lumps. Pour it into your ice cream maker and churn following the manufacturer's instructions. I always churn my ice cream for 30 minutes. During churning the ice cream should increase in volume and look more creamy and fluffy. It doesn't need to double its volume or look like super fluffy cream, so don't panic as long as the ice cream looks dense.

  • Step 7

    Add the marshmallows and nuts in the last minute of churning.

  • Step 8

    Transfer the ice cream to a shallow, flat airtight container. Place a layer of plastic wrap between the ice cream and the lid, pressing the plastic wrap firmly against the entire surface of the ice cream to prevent ice crystal from forming.
    Freeze for at least 4 hours until the ice cream hardens.

  • Step 9

    If the ice cream is too hard to scoop let it soften for around 30 minutes in the refrigerator before serving.
    One trick: chill the serving bowls/cups to help keep the scoops firm for longer so your ice cream doesn't melt too quickly and you can enjoy it from the beginning to the very end.

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