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If you are crazy for nuts, then this is the ice cream recipe for you. This decadent recipe can also work well for those who like a creamy coconut ice cream without the nuts. Whether you opt for using an old-fashioned ice cream maker or a modern electric indoor version, the end result is always a treat. (Click here to jump ahead to the recipe.)
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 cups whipping cream
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup sweetened cream of coconut (or 1 small 8.5 ounce can)
- 1/2 cup shredded sweetened coconut (toasted and cooled; see instructions below)
- 3/4 cup mixture of chopped nuts, toasted and cooled (almonds, pecans, hazelnuts and macadamia nuts; see instructions below)
Ingredients
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Instructions
Instructions for Ice Cream
- In a large mixing cup or bowl, mix the whipping cream, milk, vanilla extract, coconut extract, salt, sugar and cream of coconut together. Stir well until sugar dissolves.
- Pour mixture into the chilled ice cream freezer can or bowl. If using a freezer that requires ice and rock salt, follow the manufacturer's instructions for alternating ice and salt. If using a countertop maker, cut the ingredient list in half or save the extra mix in the refrigerator to make later.
- After approximately 15 minutes, when the ice cream has started to freeze and thicken, add toasted coconut and nuts. They will not all sink to the bottom if the ice cream has started to freeze.
- Churn ice cream for approximately 30 minutes, or until hard, and nuts and coconut are dispersed throughout.
Instructions for Toasting Nuts and Coconut
- Toast chopped nuts in a preheated oven at 350 degrees for approximately 5 minutes. Stir and toast for additional 1-minute increments until golden brown. Be careful though, they burn easily.
- Coconut can also be toasted in a preheated oven at 325 degrees for 5-10 minutes. Stir to ensure consistant browning. Toast for additional 2-minute increments until desired browning.
Recipe Notes
This recipe can be lightened up by substituting half and half for theΒ whipping cream and substituting 2% milk for the whole milk.Β However, these substitutions will change the texture of the ice cream.
This recipe has been tested using both Coco Lopez and Coco Real cream of coconut.
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