Toasted Coconut Ice Cream
Toasted coconut ice cream is fool-proof sweet, creamy coconut vanilla ice cream with the nutty goodness of freshly toasted coconut. It's perfection in simplicity in ice cream form, friends.
Servings: 6 servings (about 1.5 quarts)
Ingredients
- 1½ cups heavy cream
- 1½ cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup toasted coconut (directions below)
Instructions
- In a medium bowl, whisk together the cream, milk, sugar, salt, vanilla extract, and coconut extract. Pour the mixture into the ice cream machine and churn according to the manufacturer's instructions.
- While the ice cream is churning, toast the coconut. When the ice cream has nearly finished churning, add the toasted coconut.
- Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
Notes
To toast the coconut, place the coconut in a large non-stick skillet. Set a plate next to the stovetop. Turn the heat to medium and cook the coconut, stirring continuously, until the coconut turns golden with lightly browned edges on some pieces.
Take care not to overcook, as the coconut will continue to darken after removing it from the heat until it is cool. Transfer the coconut to the plate and spread it across the plate. Allow it to cool before using it in a recipe or storing it in an airtight container.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 97mg | Potassium: 119mg | Sugar: 28g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 103mg