Love, love coconut! I think I have from the get go! It’s an ingredient that’s flavor is so satisfying and can be used in so many ways. Here I use it in a creamy and delicious toasted version of ice cream. Absolutely divine!
Coconut is used in a variety of ways in this amazing ice cream, really, it’s so amazing. Three is not a crowd here, as it is used in the following ways:
Maybe I got a little carried away….. but it really works.
Remembering back in culinary school, I made a similar version I believe with pineapple or blueberries. One of my Chef Instructors loved the toasted coconut in the ice cream and mentioning that he would of never thought of doing that. Yeah, I felt pretty awesome with that praise 🙂
Fast forward, I’ve changed up the recipe a bit and incorporated more star components and I think it makes for one incredible tropical dessert.
The ice cream is so creamy, the coconut milk combined with the half and half and cream bring a delicious mouthfeel that is like music in your mouth. The addition of the extract brings all the flavors together.
Toasting the coconut brings a little crunch for texture that’s certainly welcoming and pairs so well with the cold and creamy ice cream base.
There are many ways you can serve this:
- Stand alone, in a bowl with a sprinkle of toasted coconut
- Between two sugar cookies for a delightful ice cream sandwich
- Topped on a chocolate whoopie pie
If you are an ice cream lover, try this Apple Pie version for fall!