Coconut Cream Chocolate Chip Ice Cream
1 cup whipping cream
1/2 cup granulated sugar
1 can (13.66 ounces) unsweetened, premium full-fat coconut milk
8 ounces low-fat cream cheese, softened
1 cup sweetened shredded coconut, ground slightly finer with a food processor
1/4 cup Captain Morgan Rum
1 teaspoon vanilla
2/3 cup bittersweet chocolate, chopped, or chocolate chips
In a medium saucepan, heat the cream and sugar over medium low heat, whisking occasionally, just until the sugar dissolves. Remove from heat.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the coconut milk and cream cheese on low until blended, then on medium for 3 minutes until smooth and creamy. Add the shredded coconut, rum, vanilla, cream and sugar, and whip until well combined. Stir in the chocolate chips. Pour mixture into a glass baking dish with a lid and refrigerate until very cold.
Transfer container to the freezer and freeze until firm, about 6 hours. Every 30 minutes, you will need to use a fork to mash the firmer edges around the dish and stir them into the softer center. Continue this every 30 minutes until firm enough to eat.
Once mixture freezes very firm, let sit out at room temperature for 15-20 minutes to soften up enough to scoop.
Yields about 1 quart.
WW Points Plus Value: 9 points per 1/2 cup
Recipe from Curly Girl Kitchen