Clean Eating

Old-Fashioned Chocolate Chunk Ice Cream

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F Q V GF SERVES 6.

1¼ cups coconut sugar ¼ cup water 2 cups heavy whipping cream, chilled 1 tbsp pure vanilla extract ⁄ cup dark chocolate, chopped + additional for garnish ⁄ tsp flaky sea salt

1. Make coconut syrup: To a small saucepan on medium-high, add coconut sugar and water; bring to a gentle simmer for 1 minute, whisking to dissolve. Pour into a heat-proof measuring cup to cool.

2. To the bowl of a stand mixer fitted with the whisk attachment (or to a large bowl using an electric hand mixer), add cream. Whisk cream on low speed at first and gradually increase to high speed, until stiff peaks form, 3 to 4 minutes. Add vanilla and run mixer on low for 30 seconds more.

3. Add one-half of coconut syrup and gently fold to combine. Add chopped chocolate and salt. Gently mix until combined.

4. Transfer mixture to a 9 x 5-inch loaf pan. Drizzle with remaining coconut syrup and garnish with additional chocolate. Cover tightly with a lid or beeswax wrap and freeze for 4 to 5 hours, or overnight. Remove from freezer, scoop and serve immediatel­y.

PER SERVING ( ⁄ of recipe): Calories: 528, Total Fat: 34 g, Sat. Fat: 21 g, Monounsatu­rated Fat: 9 g, Polyunsatu­rated Fat: 1 g, Carbs: 58 g, Fiber: 1 g, Sugars: 55 g, Protein: 3 g, Sodium: 335 mg, Cholestero­l: 91 mg

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