Old-Fashioned Chocolate Chunk Ice Cream

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  • 1 1⁄4 cups coconut sugar
  • 1⁄4 cup water
  • 2 cups heavy whipping cream, chilled
  • 1 tbsp pure vanilla extract
  • 1⁄4 cup dark chocolate, chopped + additional for garnish
  • ¾ tsp flaky sea salt


  1. Make coconut syrup: To a small saucepan on medium-high, add coconut sugar and water; bring to a gentle simmer for 1 minute, whisking to dissolve. Pour into a heat-proof measuring cup to cool.
  2. To the bowl of a stand mixer fitted with the whisk attachment (or to a large bowl using an electric hand mixer), add cream. Whisk cream on low speed at first and gradually increase to high speed, until stiff peaks form, 3 to 4 minutes. Add vanilla and run mixer on low for 30 seconds more.
  3. Add one-half of coconut syrup and gently fold to combine. Add chopped chocolate and salt. Gently mix until combined.
  4. Transfer mixture to a 9 x 5-inch loaf pan. Drizzle with remaining coconut syrup and garnish with additional chocolate. Cover tightly with a lid or beeswax wrap and freeze for 4 to 5 hours, or overnight. Remove from freezer, scoop and serve immediately.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 528
  • Cholesterol Content 91 mg
  • Fat Content 34 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 21 g
  • Sodium Content 335 mg
  • Sugar Content 55 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 1 g