Choco Bar Ice Cream | Coconut Chocolate Ice Cream

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Grate the coconut meat and blend it with water and coconut water until smooth. Strain through a cheesecloth or fine sieve to extract the coconut milk. You should get about 1 cup of coconut milk.

In a saucepan, combine the coconut milk and sugar.
In a small bowl, mix the cornstarch with a little water to make a slurry.
Add the cornstarch slurry to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in a few drops of vanilla essence.
Let the mixture cool to room temperature.

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Pour the cooled mixture into ice cream molds or a shallow dish if you don't have molds. Insert sticks if using molds.
Freeze for at least 4-6 hours, or until completely set.

Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth.
Once melted, stir in 1 tbsp of coconut oil to the chocolate. This will make the chocolate coating smoother and easier to work with.

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Remove the frozen coconut ice cream bars from the molds.
Dip each bar into the melted chocolate, allowing any excess chocolate to drip off.
Place the chocolate-coated bars on a parchment-lined baking sheet.
Freeze the bars for another 15-20 minutes, or until the chocolate coating is set.

Serve the choco bars immediately or store them in an airtight container in the freezer until ready to eat. Enjoy the refreshing coconut flavor combined with the rich chocolate coating!