Chocolate Covered Toasted Coconut Ice Cream
Chocolate covered toasted coconut combine with a creamy coconut ice cream. Inspired by Perry's toasted coconut ice cream in Upstate New York.
Servings: 12
Calories: 275kcal
Ingredients
- 2 cup heavy whipping cream
- 1 14. oz. can sweetened condensed milk
- 1 teaspoon vanilla
- 1-½ teaspoon coconut extract
- 1-½ cup shredded coconut
- ⅔ cup dark chocolate chips or melting chocolate melted
Instructions
- Spread shredded coconut onto a baking sheet and toast at 375 degrees. Watch closely and stir after 5 minutes because it will brown quickly. Remove from oven.
- Place coconut into a bowl and pour melted chocolate over it. Stir.
- Cover a baking sheet with parchment paper and spread chocolate covered coconut onto baking sheet. Freeze until hardened.
- Break chocolate coconut into chunks. Place chunks into food processor and pulse until shredded/finely chopped. Set aside.
- In a large mixing bowl beat heavy whipping cream until stiff peaks form.
- Fold in sweetened condensed milk, vanilla, and coconut extract.
- Fold in chocolate covered coconut.
- Pour mixture into a loaf pan, or 2-quart dish.
- Freeze for 1-2 hours then give the mixture a stir. This will help the coconut from falling to the bottom of the dish.
- Freeze an additional 4 hours.
Notes
To make in a traditional ice cream maker, place mixture in bowl and follow manufacturer's instructions.
Nutrition
Calories: 275kcal
