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Chunky Strawberry Chocolate Coconut Ice Cream photo
Chunky Strawberry Chocolate Coconut Ice Cream
photo by recipe author

Servings: 4 servings
Preparation Time: 20-30 minutes

  • 3 cups whole milk and/or cream
  • 3 egg yolks
  • 1 tablespoon arrowroot
  • 1/2 cup raw honey or raw sugar (add more if you want it really sweet)
  • 2 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flakes
  • 1/2 cup chopped pecans
  • 3/4 cup chopped strawberries (fresh or frozen)

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla & cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5-8 minutes before ice cream is done pour in coconut flakes, pecans & strawberries.

Scoop out ice cream and either store it in a plastic container and let it set in the freezer or enjoy it right away!

NOTE: If you DON'T have an ice cream machine maker, simply mix everything together, pour into a plastic container and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won't be chunky unless you choose to sprinkle the coconut, pecans & strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe submitted by Marillyn

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
What is the purpose of the uncooked arrowroot powder in the recipe? I thought it needs to be heated to convert from a starching powder to a gel.

Thanks.
# Posted By Karen | 2/14/11 7:59 AM
Hi will this work with coconut milk instead of dairy? Or even almond milk? It looks great but I can't have dairy :(
# Posted By Cheryl | 5/31/13 7:42 PM

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