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Coconut Chip Ice Cream with Toasted Coconut

Coconut Chip Ice Cream with Toasted Coconut
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Coconut Chip Ice Cream with Toasted Coconut is a creamy, tropical dessert that combines the rich smoothness of coconut ice cream with the satisfying crunch of toasted coconut chips. This easy-to-make recipe uses simple, wholesome ingredients for a refreshingly indulgent treat perfect for any occasion, delivering exotic flavors and textures in every spoonful.

Ingredients

Scale

Ice Cream Base

  • 13.5 oz (1 can) full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (optional, for extra richness)

Toasted Coconut Chips

  • 1 cup unsweetened coconut chips

Instructions

  1. Prepare the Toasted Coconut Chips: Spread unsweetened coconut chips evenly on a baking sheet lined with parchment paper. Toast in a 350°F (175°C) oven for 5 to 7 minutes, watching closely to prevent burning. Remove when golden brown and aromatic to achieve the perfect crunchy texture.
  2. Make the Ice Cream Base: In a medium saucepan, combine coconut milk, granulated sugar, and salt over medium heat. Stir frequently until the sugar dissolves and the mixture warms thoroughly but does not boil, creating a smooth and well-blended base.
  3. Add Vanilla and Cream (If Using): Remove the saucepan from heat and stir in vanilla extract and heavy cream, if using, to add depth and richness. Allow the mixture to cool completely before proceeding.
  4. Chill the Mixture: Transfer the cooled base into a container and refrigerate for at least 4 hours or overnight. Chilling ensures a creamier texture when churned.
  5. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, generally 20 to 25 minutes, until it thickens to a soft-serve consistency.
  6. Fold in Toasted Coconut Chips: Gently fold the toasted coconut chips into the churned ice cream to maintain their crunch and distribute flavor evenly.
  7. Freeze to Firm Up: Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

  • Pre-cool your ice cream maker bowl for the best texture.
  • Monitor coconut chips carefully while toasting to prevent burning and bitterness.
  • Taste and adjust sugar before churning as coconut milk sweetness varies by brand.
  • For extra chewiness, add a tablespoon of shredded coconut or flakes along with the chips.
  • Use full-fat canned coconut milk for the creamiest and most authentic flavor.

Nutrition

Keywords: coconut ice cream, toasted coconut, tropical dessert, dairy-free ice cream, coconut chips, homemade ice cream

Find it online: https://marycorner.com/coconut-chip-ice-cream-with-toasted-coconut/