Fancifully Sweet Toasted Coconut Ice Cream
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
10-15
ingredients
- 1 1⁄2 cups skim milk
- 3 cups heavy cream
- 3 tablespoons sugar
- 2 teaspoons coconut extract
- 1 1⁄2 cups shredded coconut
directions
- Prep ice-cream maker by freezing the "freezer bowl" overnight.
- Preheat oven to 350.
- Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
- Bake coconut for 10-15 minutes or until golden brown. Watch carefully and stir at 5 minute intervals to prevent from burning.
- In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes). Stir in the cream and coconut extract.
- Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl. Let mix about 20 minutes, or until the mixture has begun to thicken.
- Stir in 1 cup of the toasted coconut. Let mix 5 minutes more.
- The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
- Sprinkle remaining toasted coconut on individual servings.
- Enjoy! :).
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RECIPE SUBMITTED BY
Full time college student majoring in Secondary Education- English. I spend my time maintaining my 4.0, playing computer games with my boyfriend and taking my rat terrier to the park.
I really would like to be someone who cooks exotic, healthy and delicious foods and I try to expand my mental cookbook all the time. I learned all I know about cooking from my mom and great grandmother, who is currently 97 and still driving, and still call them if I can't remember specifics for a dish.
I have an immune disorder and accompanying hypoglycemia which restricts my diet. ( I have to eat protein every few hours to feel healthy, and also must be careful to eat very little "processed foods." No fast food or microwavable yummies for me. :( )