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AUGUST 1999
RECIPES



Coconut-Rum Shake

Seven-Layer Icebox Cake

Chocolate-and-Peanut Butter Topping

Toasted Almond Chocolate Ice Cream

Bombe au Chocolat



Sweet Spot

 


Coconut-Rum Shake

Tips: 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.

Ingredients:
  • 1/3 cup milk
  • 1/4 cup dark rum
  • 3/4 cup well-stirred cream of coconut
  • 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 ice cream
Optional Garnish:
  • Lightly sweetened whipped cream

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 softened.

Working quickly, 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


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