Homemade White Chocolate Coconut Milk Ice Cream shot through with freshly-made Honeyed Raspberry Ripple Sauce… Shaped into ice cream bars and bites and coated in easy homemade magic chocolate.
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White Chocolate Coconut Milk Ice Cream – perfect whatever the weather
Whether it’s hot or cold outside, there’s always room for ice cream… And this White Chocolate Coconut Milk Ice Cream is a real treat. Sure… it’s a little fiddly to make. But if you’re up for putting in a little effort for big rewards, these ice cream bars and bites are the deal. If the weather’s hot, they’re guaranteed to hit the spot. If it’s not, it will still make you feel much better about being inside.
The many flavours of ice cream and childhood memories inspiring raspberry ripple
Universally loved, ice cream comes in any flavour you desire. And it can be anything from calorific and richly-decadent to palate-cleansing and light.
As a child there were many happy ice cream moments… From strawberry splits sitting in the back of a rain-battered car, to scooping from tubs of cocoa-rich chocolate and choc ices that melted onto sticky fingers. Witches Hats and the Tonibell Van were always a Sunday treat… But rippled ice cream was super-special. The contrast between sweet and creamy and tart and frosty was always up there at the top of the list.
This recipe for White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple is inspired by my childhood memories… Holiday nostalgia all wrapped up in chocolate.
Actually, these choc ices are better than my memories… Ice cream in the 70’s was often a bit ‘watery’ and synthetic in flavour. This recipe is deliciously fresh, natural and yet still rich and creamy enough to live up to my modern expectations of great ice cream.
Using coconut milk and fresh fruit to make ice cream for a healthier treat
Despite being decadent and rather special, my raspberry ripple choc ices are actually healthier than you might expect. Why? Because they are made with a base of coconut milk ice cream which is rippled with fresh fruit syrup sweetened with natural honey. Sure, there’s white chocolate in the mix and dark chocolate used to transform it into choc ices… But they are a little lighter and less guilt-inducing than many you will encounter. And we all need a little chocolate don’t we? It’s the perfect summer dessert.
Other Coconut Milk Ice Cream at Gluten Free Alchemist
Actually, White Chocolate Coconut Milk Ice Cream with Raspberry Ripple is an old recipe on Gluten Free Alchemist. It dates back to 2014 and was originally inspired by Aimee Ryan and her book Coconut Milk Ice Cream. And it has further inspired our own recipe for Cherry-Almond Coconut Milk Ice Cream.
If you have never tried making ice cream with coconut milk, it’s quite inspired. And although the recipe shared here and the others noted above, are all for churned ice creams, we have gone on to develop no-churn coconut ice cream, which is just as amazing and super-easy… My no churn Vegan Rich Chocolate Ice Cream is one of my most popular recipes with readers! And my Vegan Mint Ice Cream Bites are to die for.
Shaping White Chocolate Coconut Milk Ice Cream for ice cream bars and bites
Although I could quite happily devour White Chocolate Coconut Milk Ice Cream with Raspberry Ripple all on its own, I like a challenge. And that meant coating it in chocolate to make ice cream bars and bites. There are two options for shaping the ice cream to make this happen… both of which are evident in the photos.
- Freeze the ice cream custard in shaped moulds ready to be dipped.
- Freeze the ice cream in a square container (lined with baking paper for ease of removal). Then once frozen, use a sharp knife to cut into bars ready to coat.
Having tried both… The first option is by far my favourite. And I would absolutely recommend using soft silicone moulds for the purpose, simply because they are super-flexible and the ice cream shapes are easier to remove intact.
What chocolate is used to make choc ices?
Once you’ve managed to make ice cream shapes, the next challenge is how to coat it in chocolate. And this is where magic comes in.
Why do you need magic? Because melted chocolate is usually warm… And warm chocolate and ice cream are not a happy marriage. The secret to making home made choc ices that don’t melt into a puddle? Magic chocolate coating!
Magic chocolate is simply a combination of melted dark chocolate combined with coconut oil. The coconut oil stops the melted chocolate from hardening at room temperature, which means that it can go completely cold before it coats the ice cream… Yet with pure alchemy, when it hits the frozen ice cream, it magically hardens into a crispy chocolate shell almost instantly. Wizardry at its most exciting!
How to coat your white chocolate coconut milk ice cream with magic chocolate
Okay… I’ll be honest. Coating the ice cream with magic chocolate is a bit of a messy business. It’s not for the faint hearted and needs a little patience. The ice cream needs to be ‘held’ without melting (and that means not by hand)… You need to work quickly… And the ice cream needs to be either dipped or the chocolate poured, to coat each bar and get it back in the freezer before ice cream oblivion.
There are probably many helpful and straight forward ways to do this (that I have not yet discovered or mastered). But the method I used was to support the ice cream bars with cocktail sticks (and on a later occasion using a chocolate dipping set) and then to dip the small bites in magic chocolate and pour it over the larger bars.
My advice? Stick with smaller ice cream bites. Not only are they way easier to handle, but they are much more fun to eat.
Alternatively… Take your White Chocolate Coconut Milk Ice Cream with Raspberry Ripple… Scoop it into bowls… Pop a dish of magic chocolate on the table and invite everyone to spoon some over the top. It’s super-fun for the kids who are directly involved in the magic… And way less messy and frustrating.
Do White Chocolate Coconut Milk Ice Cream bars taste very coconutty?
Despite using coconut milk and coconut oil, these ice cream bars don’t really taste coconutty. Although I was worried the coconut might detract from the chocolate or fruit, it was fine. The fresh raspberry ripple truly remains a star in the ice cream and the chocolate still tastes like chocolate. Actually, I think the coconut milk enhances the end result beautifully. Summer fresh flavour with added chocolate decadence…
Fancy making some White Chocolate Coconut Milk Ice Cream with Raspberry Ripple?
While they may be a little messy, making White Chocolate Coconut Milk Ice Cream Bars is definitely worth it. A special treat that is also quite a head-turner when served to friends and family.
And like I said… If you just want to make the raspberry ripple ice cream, it’s divine just as it is… Or add the magic chocolate coating at the table for extra fun.
Either way… If you do make it, be sure to let me know. This one’s got to be worth a photo right? So, tag me on social media. You’ll be rightly proud of your efforts. You’ll find me on Facebook, Instagram, Pinterest and Twitter.
For lots of other ice cream inspiration, did you know we have a dedicated Ice Cream Index? It’s split into no churn and churned ice creams… Some are dairy-based and some vegan. So, there’ll be something for everyone. And for everything else, there’s our main Recipe Book Index too.
Thank you for visiting Gluten Free Alchemist.
White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple
Key equipment
- Small saucepan
- hob
- sieve
- fridge
- 8 inch/20 cm square baking tin or flexible silicone moulds
- flat-bladed knife
- freezer
- cocktail sticks or chocolate dipping set
Ingredients
Honeyed Raspberry Syrup
- 150 g fresh of frozen raspberries
- 3 tbsp runny honey/maple syrup
- 1½ tbsp lemon juice
Coconut Milk Ice Cream Base
- 800 ml coconut milk from the whole can – shaken and mixed well
- 2 tbsp arrowroot powder
- 140 ml maple syrup
- 3 tsp vanilla extract
- 100 g white chocolate cut into small pieces
Instructions
Honeyed Raspberry Syrup
- Put all the ingredients for the syrup into a small saucepan.
- Crush the raspberries slightly against the side of the pan with the back of a spoon to release some of the juice.
- Bring to a boil over a medium heat, stirring frequently.
- Once boiling, turn down to a simmer for 2 to 3 minutes, stirring intermittently.
- Remove from the heat and leave to cool.
- Once cool, push the fruit mix through a sieve so that you are left with a thick syrup.
- Discard the pips and fibre left in the sieve.
- Refrigerate the syrup until ready to use.
Making the ice cream
- Mix 50 ml of the coconut milk with the arrowroot powder in a small bowl to make a smooth paste.
- Pour the rest of the coconut milk into a large saucepan with the maple syrup and bring to the boil, stirring.
- When the liquid reaches boiling point, pour in the arrowroot paste and continue to stir until the custard thickens.
- Remove from the heat and stir in the vanilla and white chocolate until the chocolate has melted and the custard is smooth.
- Cool the custard (stirring intermittently to prevent a skin forming) and then place in the fridge to completely chill for a few hours.
- Completely line an 8 inch/20 cm cake tin with baking paper and place in the freezer to chill before you churn the ice cream. Alternatively, chill some flexible silicone cake moulds of the size required.
- Churn the ice cream batter in an ice cream maker by the manufacturer’s instructions (or by hand as instructed in NOTES below).
- Once churned, turn off the machine and add the raspberry syrup.
- Gently swirl through the ice cream with a knife blade to get a ripple effect.
- Spoon the ice cream into the chilled trays, level off with a spatula and place in the freezer (over night and preferably on fast freeze) to harden as much as possible before you coat with chocolate.
Coating the ice cream in Magic Chocolate to make ice cream bars/bites
- Prepare a quantity of Magic Chocolate as in the separate recipe card attached to this post.
- Make sure the ice cream is as cold and hard as possible before removing from the tin. Or remove any smaller ice cream portions from their moulds.
- For a large slab of ice cream, cut into even portion-sized squares or rectangles with a very sharp knife.
- Dependent on how quickly the ice cream appears to soften, you may need to place the cut portions/bites back in the freezer for a short while before you proceed to the next stage.
- When ready to coat the ice cream portions with Magic Chocolate, prepare the bowl for dipping (as deep as possible). Or, if planning to pour the magic chocolate over the bars, prepare a jug and a medium-sized bowl in which to catch the 'run off' underneath.
- For small ice cream bites, you should be able to cover completely in one dip. Insert a cocktail stick into each ice cream piece before dipping, to allow for coating evenly without holding the ice cream. Alternatively, use a chocolate dipping set to hold the ice cream in place.
- For larger ice cream bars, either dip one half at a time (holding with tongs) and allow the chocolate on one half to harden before turning over and dipping the other half. OR pour the magic chocolate over using a jug, and catching the run off in a bowl underneath.
- The chocolate should harden very quickly on contact with the ice cream. As it sets, place on a tray (that fits in the freezer) lined with baking paper and put back in the freezer to re-harden as soon as possible.
- When the chocolate-coated ice cream bites have had time to harden again in the freezer, carefully remove any cocktail sticks with a gentle twisting action and store in airtight containers in the freezer.
Notes
- If you don’t have an ice cream maker, place the plain ice cream batter into a shallow container and freeze until mushy.
- Then turn into a chilled bowl and beat with a whisk until the ice crystals are broken down.
- Return to the freezer and freeze again until mushy.
- Repeat the whisking, swirl in the raspberry syrup, spoon into the moulds/tray and freeze a final time.
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Magic Chocolate Ice Cream Coating
Key equipment
- microwave or hob and saucepan
Ingredients
- 250 g good quality dark chocolate cut into pieces
- 4 tbsp coconut oil
Instructions
- Melt the chocolate in a heat-proof glass bowl over a pan of just simmering water (or in the microwave on medium setting at 30 second bursts), stirring frequently until smooth and liquid.
- Remove from the heat.
- Add the coconut oil and stir until completely melted and fully combined.
- Leave to cool to room temperature, before using to coat or pour over ice cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Thanks for sharing, these look a lovely treat for the hot weather we have had recently 🙂
You’re welcome Nic. These are definitely perfect for the heat xx
Now that the sun has come out – YES PLEASE! These look SO enticing and very cooling for a hot day. THANK YOU so much for linking up to #CookBlogShare week 22 – Karen 🙂
Thanks Karen… You’re welcome and thanks for hosting.
I have to admit… it’s so good to see some sunshine at last xx
Perfect summer treats!
Thank you Kat… I totally agree x
These are absolutely perfect for summer. I'm not a huge fan of coconut so I'm pleased to hear that it's not an overpowering taste.I am most intrigued by your magic coating and will definitely give it a go. Thanks for entering AlphaBakes. If you've not seen the round up, there's a surprise for you – do check your email 🙂
You MUST try the magic chocolate….. it was……. well……. magic (and great fun to use)! Just caught up on the round up……… Thank you so much….. I'm thrilled!
These look out of this world! Gorgeous!
Thank you Vicky!
Oh well done you, these are absolutely fabulous. Just love the idea of using coconut milk as an ice-cream base and covering them in chocolate to make post chic-ices has got me very excited. I hated raspberry ripple when I was young as it always tasted so synthetic, but this is something quite different and I would be more than happy to devour the entire lot! Beautiful photos too. Thanks for joining in with WSC 🙂
Thanks Choclette……. They got me very excited too!!! Damn good (if I say so myself!)
They look beautiful and sound delicious as well as healthy. Nice job!
Thanks Rebecca!
Isn't Aimee's book wonderfully inspirational! I've bought a whole cupboard load of coconut milk tins because of it! Loving this recipe too – it looks so deliciously sweet and moreish. Thanks for sharing with We Should Cocoa!
You're welcome Elizabeth! I too seem to be buying coconut milk by the truck load!!!!
So fun! These look delicious. Good luck with all of your foodie challenges this month, I know you will do great! 🙂
Thanks Carol!
Wowsers, it is official, you are a domestic goddess! And if I left out the white choc I reckon this could pass for a fabulous dairy free treat too!
Janie x
Now that's high praise! Thank you Jane!! They are definitely suitable for dairy free adaptation. I reckon a good sub for the white chocolate would be the contents of a vanilla pod!
Oh my goodness – talk about decadent – these look absolutely incredible and I'm drooling looking at your beautiful photographs. Just divine. I want, want, WANT! A perfect entry for this month's Family Foodies challenge. Now, if you could just send over a cool box full of them, please…
Ha! Thanks Vanesther. I'm relieved the photos came out as well as they did! It was a really hot day, and I was expecting little chocolate-raspberry puddles before I'd finished. Thank goodness for a decent freezer and a fast freeze temperature of -28! Not sure they'd survive a postal trip though….. sorry!!!!
I'm absolutely amazed by the chocolate coating. I still don't know if I could manage to make it though!
I was fascinated by how well it worked. And honestly, it was REALLY easy!
Oh my, these have made my mouth water! I used to have something similar as a child in Italy but.. these are homemade, not some sort of industrial ice cream. Beautiful.
And the raspberries are perfect.. a great combo! Well done!
Thank you so much Alida! Pleased you like them….. With the raspberries, they were decadent and refreshing at the same time….
oh Kate, these really do look incredible. I love anything coconut so I would probably up the amounts you used to really get that taste!… they are so pretty though.
Thanks Dom. They would be great with shredded coconut folded in too, or even coconut mixed with the chocolate coating! Now why didn't I think of that before????
I love the sound of these they look amazing. i must try making ice cream with coconut milk. Do you use coconut milk in the cartons for pouring onto cereal etc, or coconut milk from cans?
Love the way you've made them into chocolate treats.
You must Katie! It is a real surprise! I use the canned coconut milk that I pick up from the Thai section in the supermarket.
Wow I love these! Choc ices when I was a kid were vanilla and definitely the cheap synthetic stuff… these look gorgeous!
Thanks Kavey. They were the most fun I have had in the kitchen in a while. And the result was way ahead of those synthetic things!
Oh my – these look amazing!
Thanks CC!
Oh my, these look perfect. They are just the thought of thing I would set myself a certain number on a plate then keep going back to the freezer for more!
I know what you mean Laura! They disappear very quickly, but at least it is extra healthy ice cream!!!