Coconut Stracciatella Ice Cream
Recipe type: Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 1 litre
Dreamy, creamy coconut custard made with coconut milk and cream swirled with chunks of rich dark chocolate. Serve this ice cream immediately after it has been churned for the best texture.
  • 400ml tin coconut milk
  • 320ml coconut cream
  • one vanilla pod, seeds scraped
  • 50g dessicated coconut
  • 4 large egg yolks
  • 130g golden caster sugar
  • 125g dark chocolate, chopped
  1. In a medium saucepan, combine the coconut milk, cream, vanilla pod and seeds and dessicated coconut over a medium heat, allowing the vanilla to infuse.
  2. In a medium bowl, whisk together the egg yolks and sugar. Pour in the warmed coconut mixture, whisking to combine, then return everything to your saucepan and cook, stirring continuously, until you have a thick custard that coats that back of a spatula, about 8 minutes. Remove from the heat, pour into a bowl and cover with cling film to prevent a skin forming. Allow to cool to room temperature then fish out the vanilla pod and churn in an ice cream machine.
  3. Five minutes before the ice cream is ready, melt your chocolate in a bain marie or microwave and allow to cool for one minute. Pour the melted chocolate into the churning ice cream - it will freeze on impact, the paddle breaking it up into delicious chocolaty shards.
  4. Serve the ice cream immediately for the best texture, or transfer to a container and freeze for one hour. Much longer than this and you'll have a very hard ice cream that will need to be well softened before serving.
  5. Will keep in the freezer for several weeks.
Recipe from Nina Capri by Antonina Parker.
Recipe by thelittleloaf at