This is a variation of the ice cream recipe I posted previously. You can choose to make it with a chocolate base or a vanilla base. It’s equally delicious either way!
- 1/4 cup hot water
- 1 Tbs. gelatine powder
- 3 cups heavy whipping cream, divided
- 3/4 cup Swerve Confectioners
- 1/4 cup unsweetened cocoa powder, if making chocolate
- 1 vanilla bean
- pinch of salt
- 3 egg yolks
- 1 tsp pure vanilla extract
- 2 Tbs coconut extract
- 1/4 cup MCT oil (I use Louanna Fractionated Coconut Oil)
- Lindt 90% Supreme Dark Chocolate Bar (4 squares, chopped coarsely)
- 1/2 cup unsweetened flaked coconut
Sprinkle the gelatine into the hot water and mix well. Set aside to allow it to soften, stirring occasionally.
Meanwhile, add 2.5 cups of heavy whipping cream to a medium saucepan (one with a pouring spout is ideal!). Add the Swerve. If you are making chocolate ice cream, add the cocoa powder as well. Whisk well to combine. Scrape the seeds from the vanilla bean and add to the heavy cream mixture, then place the vanilla bean itself into the mixture as well. (note- the vanilla goes in both the chocolate and vanilla recipes). Begin heating over medium heat.
While the heavy cream mixture begins to heat, add 1/2 cup of heavy cream to a large measuring cup with the 3 egg yolks, and mix well to combine.
Allow the heavy cream mixture to just come to a boil, then reduce the heat to low. Remove the vanilla beans and discard. Very slowly, whisking the whole time, add about a cup of the hot cream mixture to the cream & egg mixture. This step prevents your eggs from scrambling when you add them to the hot mixture- no one wants scrambled eggs in their ice cream! Once they are well combined, add all of the cream mixture back to the sauce pan.
Add the gelatine mixture to the cream mixture, after one final brisk stir to be sure there are no clumps in it. Mix well to combine, and allow the mixture to continue to heat over low heat until it thickens a bit, whisking gently the whole time.
Remove from the heat and add the extracts and the MCT oil. Whisk well to combine.
Place a piece of saran wrap directly on top of the cream mixture so that a skin does not form while it cools. Set aside and allow to cool to room temperature. It takes several hours. Once it reaches room temperature, add the coarsely shopped chocolate and coconut. Mix well, then process in your ice cream maker according to the manufacturer instructions.
Enjoy some at soft serve texture, and portion the rest into popsicle molds and freeze to enjoy later!