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 piña 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.
Yield:
3 cups; 6 servings
- 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 Tablespoon unsweetened Dutch process cocoa powder
- 1
pint good-quality chocolate ice cream
- Lightly
sweetened whipped cream (optional
garnish)
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.
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