Toasted Coconut Chocolate Chip Ice Cream

If you like coconut, raise your hand.

Higher.

Okay, good.

Now, if you loooove coconut, how about a show of jazz hands.

That’s right. Wave them like you’re a backup Broadway dancer.

Cool.

I adore coconut in just about any form. Fresh, Mounds bar, panang curry, haupia, and, of course, ice cream. Coconut ice cream is something I’ve always wanted to try making, so I decided to give it a whirl. I used Jeni Britton Bauer’s method of making vanilla ice cream¬†and tweaked it just a bit.

1. I substituted the whole milk for 1 can of coconut milk plus enough 2 % milk to equal 2 cups.

2. The sugar was reduced to half a cup.

3. Vanilla bean was omitted.

4. I let the mixture mature overnight in the fridge.

5. Toasted coconut and mini chocolate chips were added during the last few minutes of churning.

I don’t really like to toot my own horn, but it turned out a lot better than I expected. Super creamy with just the right amount of texture from the mix-ins.

Definitely jazz hands worthy.

Photo by Arbine Villanieva-Hoapili

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