This is quick and easy to make, but it must be served immediately.
You'll need a powerful blender. Be sure to use good-quality
chocolate ice cream! As this contains alcohol, it's not for
the kids. Cream of coconut is often used in alcoholic drinks
(like pina coladas). It usually comes in 15-ounce cans, and
I can find at least one of several brands in local markets.
Make sure that you stir the cream of coconut thoroughly before
using it, as it is common for liquid to separate out of this
product and settle to the bottom of the can.
- 1/3 cup milk
- 1/4 cup dark rum
- 3/4 cup well-stirred cream
- 1/3 cup instant nonfat dry
milk powder (use dry)
- 1/3 cup plus 1 Tbsp. unsweetened
Dutch process cocoa powder
- 1 pint good-quality chocolate
- Lightly sweetened whipped
In blender container,
combine milk, rum, cream of coconut, dry milk powder, and cocoa
powder. Cover; blend at a low speed until mixed. Scrape down
blender container with rubber spatula. Cover; blend again at
a low speed until well-combined.
Remove lid and
plastic liner (if any) from ice cream carton. Microwave at 50%
(medium) power for about 15 to 20 seconds, or just until slightly
add softened ice cream to blender container by large spoonfuls.
Cover; blend at highest speed until combined. Quickly scrape
down blender container. Cover; again blend at highest speed
just until smooth. Garnish with a rosette of lightly sweetened
whipped cream, if desired. Serve immediately.
3 cups; 6 servings
Stephanie Zonis provides the above information to anyone, but
retains copyright on all text. This means that you may not:
distribute the text to others without the express written permission
of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify
or re-use the text on this system. You MAY: print copies of
the information for your own personal use; store the files on
your own computer for your personal use only; reference hypertext
documents on this server from your own documents.