Coconut Ice Cream

This is an exotic delicious tropical flavor. Coconut ice cream made with coconut cream, coconut extract, and toasted shredded coconut. Toasting the coconut makes a huge difference in the final taste of the ice cream.

Coconut Ice Cream

This ice cream is made in two steps. First, toast the shredded coconut. Then make the ice cream. After the ice cream is frozen, fold in the toasted shredded coconut.

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Servings: 6 cups

Ingredients Instructions Notes

Ingredients

  

Toasted Coconut

• ¾ cup Shredded sweetened coconut (= 64 g)

Coconut Flavor

• 1 cup Coconut Cream (=232 g)
• 1 tsp Coconut Extract (Recommend Watkins Imitation Coconut Extract)

Ice Cream Base Mix

• 1 cup Whole milk (=240 g)
• 2 Whole pasteurized eggs (Large eggs)
• 3/4 cup Sugar (=144 g)
• Dash Salt
• 2 cups heavy whipping cream (=444 g, add later )

Instructions

 

Toasted Coconut

1. Pre-heat oven to 300 F. Spread coconut on parchment paper on cookie sheet. Put in oven for 10 minutes or until light golden brown. Stir occasionally. Cool.

Coconut Flavor

1. Measure Coconut Flavor ingredients

Ice Cream Base Mix

1. Put base mix ingredients except whipping cream in blender.
2. Add Coconut Flavor ingredients.
3. Blend on High for 1 minute.
4. Add whipping cream. Blend on Medium setting for 30 seconds.
5. Freeze in ice cream machine.

Combine

1. After frozen, fold in toasted coconut.

Notes

Recommend Thai Kitchen Coconut Cream Unsweetened, available in Asian section of grocery stores

For more information see Pasteurized Eggs Instruction Sheet