TOASTED COCONUT ICE CREAM
Toasted Coconut Ice Cream is about to become your new favorite dairy-free ice cream recipe. Sweet and creamy coconut milk is loaded with chewy toasted coconut and had a hint of vanilla. It's delicious!
Provided by Kristen Stevens
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
- Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
- Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
- Serve with the remaining toasted coconut sprinkled over the top.
Nutrition Facts : ServingSize 1 serving = ½ cup, Calories 253 kcal, Carbohydrate 20 g, Protein 2 g, Fat 19 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 1 mg, Sodium 29 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 3 g
TOASTED COCONUT ICE CREAM
Indulge in this Toasted Coconut Ice Cream - a creamy custard based ice cream filled with coconut flavor and bits of toasted coconut.
Provided by Deborah Harroun
Categories Dessert
Time P1DT8h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
- Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
- If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
- Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
- Pour the remaining 1 cup of heavy cream into a large bowl. Fill a larger bowl halfway with ice water. Set aside.
- Place the egg yolks in a medium bowl and whisk until combined. Slowly whisk the warmed milk mixture into the egg yolks, then pour the mixture back into the saucepan.
- Place the saucepan back over medium heat and cook, stirring the mixture constantly with a spatula to ensure that the mixture doesn't burn. Cook until the mixture thickens enough to coat the back of a spatula.
- Pour the mixture through the strainer into the cream and stir to combine. Stir in the vanilla extract. Place the bowl in the ice water, making an ice bath. Stir over the ice bath until the mixture is cold.
- Cover the bowl, or transfer to a container with a lid, and refrigerate for at least 4 hours, preferably overnight.
- Freeze the custard according to the manufacturer's instructions for your ice cream maker, stirring in the reserved 1/2 cup of toasted coconut at the very end. Freeze the ice cream until hardened before serving.
Nutrition Facts : ServingSize 1/2 cup, Calories 414 calories, Sugar 28 g, Sodium 118 mg, Fat 31 g, SaturatedFat 22 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 34 g, Fiber 2 g, Protein 3 g, Cholesterol 200 mg
TOASTED COCONUT ICE CREAM
Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!
Provided by billie caren
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
- Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
- Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
- Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g
FANCIFULLY SWEET TOASTED COCONUT ICE CREAM
Amazingly delicious and tantalizingly sweet coconut ice cream for any occasion! Simple to make with any electric ice-cream maker. Inspired by my experiments with several ice cream recipes and my 2-Qt Cuisinart ice-cream maker. Enjoy!
Provided by YourCakeIWillTake
Categories Frozen Desserts
Time 45m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- 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! :).
Nutrition Facts : Calories 348, Fat 31.5, SaturatedFat 20.9, Cholesterol 98.6, Sodium 85.5, Carbohydrate 14.5, Fiber 0.6, Sugar 9.9, Protein 3.3
ICE CREAM WITH TOASTED COCONUT TOPPING
Provided by Rachael Ray : Food Network
Categories dessert
Time 18m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.
VANILLA ICE CREAM WITH TOASTED COCONUT FLAKES
Steps:
- Preheat oven to 350 degrees F.
- Toast coconut flakes until golden brown. Put flakes in a bowl and toss with melted butter. Scoop ice cream into 4 dessert bowls and sprinkle toasted coconut flakes, while warm, on top of ice cream. Serve.
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
TOASTED COCONUT ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large bowl, whip the cream until soft peaks form.
- Add the condensed milk and coconut milk, then whip until smooth.
- In a pan over medium heat, toast the coconut until browned, stirring constantly.
- Fold the toasted coconut into the cream mixture.
- Transfer the mixture to a baking pan or bowl, then freeze.
- Enjoy!
Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams
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