Smooth chocolate ice cream blended with coconut milk, swirled with caramel and studded with toasted pecans—an irresistible dessert for chocolate lovers.
Recipe Information
Total Time:
Yield:
6 cups
Ingredients
1 (13-ounce) can coconut milk
⅓ cup cocoa powder
¼ cup sugar
1 tablespoon vanilla extract
⅛ teaspoon kosher salt
⅓ cup caramel sauce
¼ cup chopped pecans
Directions
In a blender, combine coconut milk, cocoa powder, sugar, vanilla and salt. Blend until smooth. Place ice cream base in a 2-quart ice cream maker and churn 45 to 60 minutes or until mixer thickens to the consistency of soft serve ice cream.
Spread mixture in an 8×8 baking pan and swirl in caramel sauce. Sprinkle with pecan pieces and freeze at least 4 and up to 24 hours before scooping.
