Description
Indulge in the tropical flavors of this homemade Toasted Coconut Ice Cream with a decadent Fudge Ripple. Creamy coconut-infused ice cream with a rich chocolate swirl, this dessert is a delightful treat for any occasion.
Ingredients
Scale
For the Toasted Coconut Ice Cream:
- 2 cups sweetened shredded coconut
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
For the Fudge Ripple:
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and toast the coconut: Preheat the oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast until golden brown.
- Prepare the ice cream base: Heat cream, milk, and sugar in a saucepan. Whisk egg yolks with sugar, temper with cream, and cook until thickened. Add extracts and toasted coconut.
- Make the fudge ripple: Combine sugar, corn syrup, water, and cocoa in a saucepan. Cook until thickened, then cool.
- Chill and churn the ice cream: Chill the custard, churn in an ice cream maker, and layer with fudge ripple. Freeze until firm.
- Serve: Scoop the ice cream and garnish with toasted coconut.
Notes
- Add a splash of rum extract for a tropical twist.
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 28g
- Sodium: 40mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
