Double Chocolate Shake Ice Cream

Who doesn’t love a good shake? Be it a frozen treat, pickup line, dance move, or a really good throttle of your shampoo bottle to get the last bit of lather – I love shakes. Give me a chocolate milkshake and we’ll be friends for life.

Chocolate Shake Ice Cream with Coconut

This recipe has been kid-tested, friend-approved. And my friends fall into the category of “The Normals” in terms of their dietary habits. I’m taking a break from sweeteners and cocoa for a time, but I can assure you I wouldn’t post anything that wasn’t enthusiastically received by my younger brother – and he inherited my high standards for chocolate and shakes.

Jake would have been happy to slurp down the ready-made batter(?? – what do you call pre-frozen ice cream?) – but once I ran it through the ice cream machine I had a delicious, slurpy treat to rival any Frostie or commercial twisty cone. Oh man, if I could figure out how to make my own chocolate/vanilla twisted soft serve, I would throw myself a party.

Jake's ice cream testing

Use the best dang chocolate you can find, because life is too short for mediocre.

p.s. Jake’s got a dance that we were jammin to all throughout his visit to Japan. I can’t convey the melody, but the lyrics are a little something like this….”Shake that butt, shake that booty butt….”

Shake in a Glass

Double Chocolate Shake Ice Cream

makes 4-6 small servings

100 g dark chocolate (3.5 ounces)

1 T coconut oil

7 ounces coconut cream (only the thickest part of the coconut milk, when the can is refrigerated and separates)

14 ounces full-fat coconut milk

2-4 T cocoa powder (depending on your taste. I usually just eyeball it and add about 3T)

optional: 1/4 c honey to sweeten

1. Break the chocolate into pieces, add with the coconut oil to a saucepan, and melt over low heat. STOP the heat when half of the chocolate is melted, stirring the remaining chocolate gently until the rest of the chunks melt. This prevents the chocolate from hardening.

2. Stir in the coconut cream, using a whisk to ensure smooth incorporation. Slowly add the coconut milk and cocoa powder, whisking until smooth. Cool the mixture to room temperature or refrigerate until cool/ready to make the ice cream.

3. Pour mixture into your ice cream maker and freeze according to manufacturer instructions. Mine took about 25-30 minutes.

For a triple chocolate indulgence, serve with topped with homemade chocolate sauce: coconut oil melted with cocoa powder! (1 tablespoon of coconut oil for every 3 T of cocoa powder)

Shared at Wellness Weekends, Slightly Indulgent Tuesdays, Fight Back Friday, Allergy-Free Wednesdays, Real Food Wednesdays, Fat Tuesdays, Alive & Thrive Thursdays

Double Chocolate Shake Ice Cream
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 100 g dark chocolate (3.5 ounces)
  • 1 T coconut oil
  • 7 ounces coconut cream (only the thickest part of the coconut milk, when the can is refrigerated and separates)
  • 14 ounces full-fat coconut milk
  • 2-4 T cocoa powder (depending on your taste. I usually just eyeball it and add about 3T)
  • optional: ¼ c honey to sweeten
Instructions
  1. Break the chocolate into pieces, add with the coconut oil to a saucepan, and melt over low heat. STOP the heat when half of the chocolate is melted, stirring the remaining chocolate gently until the rest of the chunks melt. This prevents the chocolate from hardening.
  2. Stir in the coconut cream, using a whisk to ensure smooth incorporation. Slowly add the coconut milk and cocoa powder, whisking until smooth. Cool the mixture to room temperature or refrigerate until cool/ready to make the ice cream.
  3. Pour mixture into your ice cream maker and freeze according to manufacturer instructions. Mine took about 25-30 minutes.
  4. For a triple chocolate indulgence, serve with topped with homemade chocolate sauce: coconut oil melted with cocoa powder! (1 tablespoon of coconut oil for every 3 T of cocoa powder)

 

Ice cream "batter"