Last year I received an ice cream machine as a gift, yet somehow I only used it once. It was time to change things and delve into the world of homemade ice cream. Since we recently went to our favorite ice cream shop up in the mountains I decided to make a flavor similar to one I enjoy there.
This is a wonderfully coconut filled ice cream with dark chocolate and almonds. Somehow many of my recipes seem to contain coconut, odd since I could not stand it growing up! I can’t recall when I began to like coconut, but there is clearly no stopping me now!
The ice cream has both coconut milk and coconut extract to make sure you notice the flavor, no hints of coconut here! It is wonderfully strong and delicious. The coconut milk provided a little issue. I put the liquid mixture directly into the frozen bowl for the machine and then turned it on. Seems this was a mistake! The fat from the coconut milk immediately froze to the bowl and it would not rotate in the machine! I had to start over, so learn from my mistake and don’t add your liquids until the machine is already running.
For texture and added flavor there is toasted coconut. I also adore dark chocolate with coconut, however, I don’t enjoy chunks of frozen chocolate in my ice cream. I opted to shave the chocolate which worked very well. With coconut and chocolate why not just add almonds! I hope you enjoy as much as we did, well everyone but Jack. Seems he didn’t care for the toasted coconut in there!
Toasted Coconut Ice Cream with Dark Chocolate and Almonds
1 c. heavy cream
1 c. whole milk
1 can (14 oz.) lite coconut milk
1/2 c. sugar
1/4 tsp. coconut extract
1/4 c. shaved dark chocolate
1/4 c. toasted coconut
1/4 c. toasted chopped almonds
Combine the cream, milk, coconut milk, sugar and coconut extract in a bowl and whisk together. Start your ice cream machine and then add the liquid to the bowl for your machine (make sure you keep it in the freezer before you begin). Run according to your machine’s directions, adding the chocolate, toasted coconut and almonds once it starts to become more solid. Freeze for about 2 hours before eating, if you can!
Yields approx. 1 quart
Another wonderful recipe! I love toasted coconut and dark chocolate together! 🙂
Looks so Delicious Gretchen!! 3 things I love coconut, dark chocolate and almonds!!! YUM!! 🙂
I just got a new ice cream machine a few days ago 😀 My freezer is already quite crowded, but i think i could find (eat) some space for your toasted coconut ice cream!
Freezer space is always an issue here too! I hope to get a chest freezer to keep in my garage soon which would help. Enjoy your new machine!
yum! so glad you got the ice cream made 🙂
So are my boys! We still have some, should be nice later today as it climbs back up to the upper 80s!
I know this is delicious, You had my attention at coconut and then came the dark chocolate plus my favorite nut, wow!
Somehow they just all go together! Some of my favorites as well. I have many thoughts running through my head with this one like piña colada ice cream, pineapple mango….
SUCH a wonderful combination of flavors, Gretchen.
Thanks Shanna! Definitely among my favorite flavor combinations!
Ha ha I hope you succeeded in getting the coconut aroma by double dosing the ice cream. Do you know how all kids everywhere love ice cream? I bet mine would gobble up everything and never mind about the toasted coconut flakes. The ice cream looks delicious.
It had a great coconut flavor! I was surprised he didn’t eat it. Rather odd since he does love ice cream. He requested vanilla next, must take after Daddy since that is his favorite flavor!