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