Toasted Coconut Crunch Ice Cream
A creamy and nutty ice cream infused with toasted coconut flakes, offering a delightful crunch and an irresistible tropical flavor.
Ingredients
For the Ice Cream Base
- 1 cup unsweetened coconut flakes Ensure coconut is fresh and unsweetened.
- 1 can (14 oz / 414 ml) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons coconut extract Can use paste or pure extract.
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream Whipped until stiff peaks form.
Instructions
Preparation of Coconut
- Toast the coconut flakes in a medium saucepan over medium to medium-high heat, stirring or whisking constantly so they brown evenly and do not burn. Once the coconut turns lightly golden, remove it from the heat and transfer it to a separate bowl. Chill for about 10 minutes to cool completely.
Mixing the Ice Cream Base
- In a medium bowl, whisk together the sweetened condensed milk, vanilla, coconut extract, and half-and-half until smooth.
- In another bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the condensed milk mixture into the whipped cream until smooth and evenly combined.
- Add the cooled toasted coconut and fold lightly to distribute it throughout the mixture.
Freezing
- Transfer the ice cream mixture to an 8 x 8-inch pan or a similar freezer-safe container. Smooth the top with a spatula and freeze uncovered for 3 to 5 hours, or leave overnight until firm.
- Cover leftovers well with plastic wrap or foil and keep frozen for up to 3 weeks.
Notes
Allow the ice cream to sit at room temperature for a few minutes before serving for easier scooping. Pair with fresh pineapple or mango for a tropical flair.