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Toasted Coconut Ice Cream
Toasted Coconut Ice Cream
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Tropical coconut ice cream with toasted coconut flakes for a refreshing dessert.
Ingredients:
  • 3 cups unsweetened flaked coconut
  • 2 cups white sugar
  • 6 eggs
  • 8 ounces cream of coconut
  • 1 quart half-and-half
  • 1 tablespoon vanilla extract
  • 1 cup flaked coconut
  • 0.5 cup whole milk, or as needed
Instructions:
  • - Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously scatter 3 cups of flaked coconut on a baking sheet.
  • Toast shredded coconut in the oven until golden brown, turning once, for 6 to 10 minutes. Let it cool completely.
  • In a bowl, whisk together sugar and eggs until light and frothy. Mix in cream of coconut until well combined. Then add half-and-half and vanilla extract separately, mixing thoroughly each time. Gently fold in toasted coconut and flaked coconut into the mixture.
  • Transfer the coconut mixture into the ice-cream maker's bowl. Add milk to reach the fill-line, if needed. Follow the manufacturer's instructions to freeze.

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