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
Ingredients
Scale
- 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
Add ins
- A handful of shredded coconut
- A batch of chokladbollar made mini
Instructions
- 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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