Last night, as I left the house to meet friends I almost tripped over a large box on my doorstep. I pulled it in the house, and since I hadn’t ordered anything, just put it aside. This morning, I opened it to find a 2 Quart Cuisinart Frozen Yogurt, Sorbet, and Ice Cream maker and a “cook” book called “The Perfect Scoop.” I’m sure I squealed like the ice-cream loving little piggy that I am.
As I dug through the box looking for some explanation as to how I got so lucky to find such an amazing thing on my porch with my name on it, I found a note on the order from from my future mother-in-law wishing me a happy birthday. The last time Jason and I visited the east coast she must have noticed how I just sat in front of her ice cream maker watching it turn cream, milk, sugar and caramel into a to-die-for creamy, sweet (but not too sugary) after dinner treat.
I immediately tossed out my to-do list and headed to whole foods with a recipe for chocolate coconut milk ice cream. Here’s how it goes:
- 2-14 oz cans of Thai Kitchen coconut milk
- 1/3 cup of coconut milk sugar
- 1/3 cup of cocoa powder
- A few drops of vanilla extract
- A few drops of peppermint extract
- A few drops of peppermint Schnapps
- A dash of sea salt
- One chopped up bar of dark chocolate
Mix everything but the chopped chocolate together in a mixing bowl and pour into the top of the ice cream maker. Blend until you reach the desired consistency. Drop the chocolate in for the last 30 seconds of the blending process and get out a spoon. Prepare to enjoy!