This healthy ice cream recipe has all the delicious treats – coconut and chocolate – that one needs under the scorching sun.
- 5 ounces, weight Chocolate without sugar
- 3 whole Eggs
- 17 ounces, weight Heavy whipped cream
- 1 teaspoon Agave
- 4 ounces, weight coconut flakes
Melt the chocolate in a small saucepan set over a slightly larger saucepan of simmering water. When melted, remove from heat. Set aside and let cool.
Separate the eggs by putting the whites in a bowl and the yolks in a cup. Beat the egg whites until stiff. Gently stir in the yolks until well incorporated.
Beat heavy whipped cream and agave. Pour in the melted chocolate and stir gently. Stir in the coconut flakes.
Use a wooden spoon to stir in the eggs. The eggs will give volume to your ice cream.
Pour into a container and freeze for 3 to 4 hours.