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
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.
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
DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY
Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners.
- In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
- Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
- Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
- Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
- Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
- While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 2 grams, Sugar 39 grams
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