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Toasted Coconut Ice Cream Photo

Toasted Coconut Ice Cream Recipe

Jennie Phaneuf
Toasted Coconut Ice Cream is loaded with coconut, chocolate, and almonds. Completely amazing!
4 from 3 votes
Prep Time 30 minutes
Cook Time 10 minutes
Freezing 12 minutes
Total Time 12 hours 40 minutes
Servings 12
Calories 265 kcal

Ingredients
  

  • 1 3/4 cups Heavy Cream Divided
  • 3/4 cup Coconut Milk
  • 3/4 cup Granulated Sugar
  • 5 Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Coconut Extract
  • 1/3 cup Toasted Almonds Roughly chopped
  • 1/3 cup Chopped Dark Chocolate
  • 1/3 cup Shredded Coconut Toasted

Instructions
 

  • In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.
  • Add egg yolks to a medium bowl and whisk to combine.
  • Heat the milk, sugar, and remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).
  • Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 4 minutes.
  • Pour the mixture through the strainer and stir into the cream. Add the vanilla and coconut extractand stir to combine.
  • Place the mixture in an airtight container and chill completely before churning, at least 8 hours.
  • When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. Add the shredded coconut, almonds, and dark chocolate pieces during the last minute of churning.
  • Transfer the mixture to a freezer-safe storage container. Store in the freezer for at least 4 hours before serving. The ice cream will stay fresh in the freezer for up to 2 weeks.

Nutrition

Calories: 265kcalCarbohydrates: 20gProtein: 3gFat: 23gSaturated Fat: 11gSodium: 15mgFiber: 1gSugar: 17g
Keyword Almonds, Chocolate, Coconut, Desserts, Frozen Treats, Ice Cream, Summer
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