Caramelized Coconut Pecan Ice Cream


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Caramelized Coconut Pecan Ice Cream recipe by Barefeet In The Kitchen

Oh my heavens. This ice cream was an impromptu decision that was absolutely delicious. I had some frosting leftover after finishing the German Chocolate Cake and the Truffles and on impulse, I whisked it into some almost finished ice cream.

I wasn’t sure about how the whole coconut and pecan combination would taste once it had churned into the ice cream, but it worked great.

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The Coconut Pecan Frosting is not at all overwhelming here, the vanilla ice cream is still the dominant flavor. The cooked frosting adds a great caramelized flavor to the background and the pecans and coconut were a fabulous addition to every bite.

I can see making more of this frosting just for future batches of ice cream (and for the truffles, definitely can’t resist making those again).

Caramelized Coconut Pecan Ice Cream recipe by Barefeet In The Kitchen

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Caramelized Coconut Pecan Ice Cream

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  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla bean paste vanilla extract or the seeds from 1 vanilla bean
  • 1/8 teaspoon fine sea salt
  • 1 cup coconut pecan frosting cooked and cooled


  • Whisk together all ingredients except the frosting. Pour into the ice cream machine and freeze according to manufacturer's directions. When the ice cream is almost finished, scoop the frosting into the still churning machine a couple tablespoons at a time. When the machine finishes churning, serve immediately for soft-serve ice cream or transfer to an airtight container and freeze until ready to eat. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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