We’re planning a Memorial Day BBQ on Monday and I wanted to have ice cream for dessert. I love my Cuisinart Ice Cream maker! I put the core in the freezer a couple of days ago since it needs a good 24 hours to thoroughly chill up. It stays in the freezer all summer for endless ice cream making experiments. My big plan was to make a red, white, and blue dessert so I was thinking strawberry, coconut, and blueberry ice creams would be fun. I started with the Toasted Coconut Ice Cream. I toasted 1/2 a bag of sweetened coconut flakes in a pan on the stove while constantly stirring until golden and crispy. Watch it carefully at the end because it can go from tasty to nasty in no time if it gets burnt. You could also do this on a sheet pan in an oven, but I prefer the stove top method. Since my ice cream maker can handle about 3 cups of liquid plus mix ins, I tweaked a couple of recipes and came up with this one. My ice cream maker yields 1 1/2 quarts of frozen goodness….. the key is to NOT overfill the bowl because as it freezer it expands *elementary science class anyone?*
Toasted Coconut Ice Cream
1 can (15 oz) cream of coconut, such as Coco Lopez or Goya
2 cups of unsweetened coconut milk
1/2 cup of heavy cream (just because I wanted it a little richer)… but you can use light cream, or leave it out if you want it dairy free!
1 teaspoon vanilla extract
1/2 cup of white sugar
1 cup toasted coconut flakes
*Blend the cream of coconut, coconut milk, heavy cream, vanilla, and sugar in a food processor or blender until sugar is dissolved and cream of coconut is incorporated. Chill this mixture for several hours or overnight in the refrigerator. When fully chilled you are set to use your ice cream maker according to manufacturers instruction. A few minutes before it’s done slowly add in the toasted coconut until fully incorporated. You can enjoy as is (more like soft serve) or transfer to a freezer safe container for a few hours to fully freeze. Then scoop & ENJOY!!