A Swedish classic and beloved treat, “chokladbollar”, made into an ice cream! Thai ice cream is drool worthy to the max as it combines the amazing flavours of coconut, coffee, and chocolate, and is decorated with mini “chokladbollar” as the cherry on top. I’ve only added shredded coconut to the ice cream, but for the real “chokladboll” deal, you can add rolled oats as well since that’s one of the main ingredients in “chokladbollar”.
Honestly, I could not stop myself tasting this ice cream while making it. It melts in your mouth, and tastes like pure goodness. Despite (or actually because of) its goodness, I gave it away to my parents. I give away most things I make, but this time it was though to give away this AMAZING ice cream. My parents served it to some family friends, who are gluten-, and lactose intolerant, and this ice cream couldn’t be more perfect for them. It’s perfect since this ice cream is both vegan, gluten, and soy free, but still filled with heavenly goodness and flavour! Basically, it couldn’t get any better!
One last thing, I’ve used an ice cream machine to make this recipe. For me, as a foodie, it was a totally worth investment when buying a Wilfa ice cream maker. I’ve had it for two months when writing this, but have already made ice cream for various occasions a dozen times already. However, a less “try hard” version of an ice cream machine should definitely work too. However, I would not recommend not using an ice cream machine at all. A last note, this recipe uses glucose syrup, which may seem very odd and unnecessary. At least, I thought it was until I learned what its purpose was. The glucose syrup gives the ice cream the beautiful “sega” texture by preventing the sugar to crystalise and become gritty. I’ve made my chocolate sorbet (search for the recipe in the search bar) using regular dark syrup, which is available in Sweden, and it worked out fine, but it is better with the glucose.
In case I haven’t convinced you with my descriptions of this goodness of an ice cream, the photos below will do the rest of the talking. Enjoy!
Chocolate, Coconut & Coffee Ice Cream AKA Chokladbollsglass
A Swedish classic and beloved treat, “chokladbollar”, made into an ice cream. It combines the amazing flavours of coconut, coffee, and chocolate, and is decorated with mini “chokladbollar” as the cherry on top!
- Yield: almost 1 liter of ice cream 1x
- 200g / 7 oz coconut milk, full fat
- 200g / 7 oz strongly brewed coffee
- 110g / 3,9 oz regular sugar
- 60g / 2,1 oz dark muscovado sugar
- 80g / 2,8 oz glucose syrup
- 30g / 1,1 oz of cocoa powder
- 100g / 3,5 oz of dark chocolate, preferably good quality
- A hearty pinch or two of salt
- A handful of shredded coconut
- A batch of chokladbollar made mini
- Roughly break apart the chocolate, and place all the ingredients, except for the add ins, in a medium to large pot.
- On medium heat, heat up the mixture and stir every now and then until the chocolate has melted and sugars dissolved.
- To prevent all grittiness, use a stick blender and blitz until completely combined.
- Place the lid on the pot, place in the fridge, and let cool until fully chilled, preferably over night.
- Follow your ice cream machine’s instructions. Once thick and creamy, stir in the shredded coconut and mini “chokladbollar”, and transfer the ice cream to a container, and let set in the freezer over night.
- This does not need to thaw before serving, just serve, and enjoy!
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