We made KOKO SAMOA Ice Cream + STORY TIME we almost crashed!

koko Samoa

🥗Healthier: raw cacao powder

💰Cheaper: regular cocoa powder

Raw cacao powder retains more nutrients and is often less processed.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu can create a creamy texture without eggs.

Combine coconut milk and koko Samoa in a saucepan over medium heat until warm, stirring frequently.

Whisk together egg yolks and sugar in a bowl until pale and fluffy.

Gradually pour warm coconut mixture into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes, stirring continuously.

Remove from heat and stir in vanilla extract and salt.

Let the mixture cool to room temperature, then refrigerate until chilled, about 2 hours.

Whip heavy cream in a separate bowl until soft peaks form.

Fold the whipped cream into the chilled koko mixture gently until combined.

Pour the mixture into an ice cream maker and churn according to manufacturer instructions until thick and creamy.

Transfer to a container and freeze for at least 4 hours or until firm.

Serve scoops of ice cream topped with chocolate chips.

Cooking Techniques

Spice Level:

Allergens