If you use the cream of coconut there is not need to add any extra sugar because it is already sweet enough. In fact I used two cans of the coconut milk to the one can of cream of coconut and I feel it was too sweet. I will make this again but will try using three cans of coconut milk to the one can of coconut cream. I made this recipe without an ice cream maker. I mixed the ingredients in a large bowl, let it sit over night in the frig then stirred it and placed in the freezer with some plastic wrap covering the bowl. I then pulled it out of the freezer every 30 to 60 minutes to stir for the next 5 hours. I melted the chocolate and drizzled a little at a time putting the ice cream back into the freezer (for 10 minutes) after each addition. This allowed the chocolate to become hard and break up when I stirred it into the ice cream. I did this until I added enough chocolate (I added 3 ounces). I then transferred the ice cream into a plastic bowl with a lid and put it back into the freezer until after dinner. The final product was good but too sweet for me. I will try again...
Was this review helpful?
0 users found this review helpful
If you use the cream of coconut there is not need to add any extra sugar because it is already...