Toasted Coconut Ice Cream recipe

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Ingredients

3 cups unsweetened flaked coconut
2 cups white sugar
6 eggs
8 ounces cream of coconut
1 quart half-and-half
1 tablespoon vanilla extract
1 cup flaked coconut
½ cup whole milk, or as needed

Nutrition Info

533.1 calories
carbohydrate: 57.6 g
cholesterol: 123.7 mg
fat: 32.1 g
fiber: 4.4 g
protein: 7.6 g
saturatedFat: 24.3 g
servingSize: -
sodium: 108.2 mg
sugar: 49.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.

  2. Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.

  3. Beat sugar and eggs together in a bowl until light and frothy, add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.

  4. Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

Recipe Yield

1 /2 Gallon

Recipe Note

Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!

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