Choco-Coco Ice Cream

I have to admit that summer might be reaching an end. The outdoor pool now has a dome over it for winter swimming. The air has actually been cool the last few mornings. And, well, my fall allergies are back in full force. The worst in years. I'm pretty bummed, but this one last hot-weather recipe sure felt good on my sore throat this week!

This recipe really couldn't be easier. Three ingredients. Simply delicious.

Disclaimer: It's more icy than creamy, and I'm not sure if it's because we melted chocolate in, or because we used a different brand of coconut milk-- we used A Taste of Thai this time, and Simply Thai last time. We still love this recipe, and the iciness was remniscent of a Wendy's frosty, so I can't complain!

Chocolate Coconut Ice Cream

makes 6 servings

{ put the bowl of the ice cream maker in the freezer 24 hours prior to making ice cream }

2 cans full-fat coconut milk
1/3 cup sugar
1 cup + 1/3 cup Enjoy Life chocolate chips (divided)

1. Whisk the coconut milk and sugar in a pot over medium heat. Once the milk starts to warm, add 1/3 cup chocolate chips and stir until they melt.

2. Bring to a boil for 2 minutes, whisking frequently.

3. Pour mixture into a heat-safe bowl.

4. Refrigerate until fully chilled, stirring occasionally to accelerate the chilling (this took us about 1 hour).

5. Pour the chilled mixture into the ice cream maker and turn on.

6. Allow the mixture to spin for 30-45 minutes. Add 1 cup chocolate chips. Continue mixing for a total of 1 hour. Garnish with extra chocolate as desired.

7. At this point, you can enjoy it soft-serve style, or you can scoop it into a freezer-safe dish, cover tightly, and allow it to freeze completely. (You'll have to let it soften a bit again after getting it out of the freezer.) Either way, it's delicious.

Dig in! And pray for ragweed season to end quickly.