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Ingredients
| nonfat milk: 1 1/2 cups |
| heavy whipping cream (fluid): 3 cups |
| granulated sugar: 3 Tbl |
| coconut extract: 2 tsp |
| coconuts (shredded): 1 1/2 cups |
Fancifully Sweet Toasted Coconut Ice Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Prep ice-cream maker by freezing the "freezer bowl" overnight.
- Preheat oven to 350.
- Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
- Bake coconut for 10-15 minutes or until golden brown. Watch carefully and stir at 5 minute intervals to prevent from burning.
- In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes). Stir in the cream and coconut extract.
- Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl. Let mix about 20 minutes, or until the mixture has begun to thicken.
- Stir in 1 cup of the toasted coconut. Let mix 5 minutes more.
- The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
- Sprinkle remaining toasted coconut on individual servings.
- Enjoy! :).