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Coco-Nutty Ice Cream

A coconut-flavored ice cream loaded with mixed nuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 45 minutes
Total Time 1 hour 10 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 8
Calories 681 kcal

Equipment

  • ice cream freezer

Ingredients
  

  • 3 cups whipping cream
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¾ cup sweetened cream of coconut (or 1 small 8.5-ounce can)
  • ½ cup shredded sweetened coconut (toasted and cooled; see instructions below)
  • ¾ cup mixture of chopped nuts, toasted and cooled (almonds, pecans, hazelnuts, and macadamia nuts; see instructions below)

Instructions
 

Instructions for Ice Cream
  • Mix the whipping cream, milk, vanilla extract, coconut extract, salt, sugar, and cream of coconut in a large mixing cup or bowl. Stir well until sugar dissolves.
  • Pour the mixture into the chilled ice cream freezer can or bowl. If the freezer 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. Adding nuts after the ice cream starts to freeze will prevent them from all sinking to the bottom of the freezer.
  • 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°F for approximately 5 minutes. Stir and toast for additional 1-minute increments until golden brown. Be careful because they burn easily.
  • Coconut can also be toasted in a preheated oven at 325°F for 5-10 minutes. Stir to ensure consistent browning. Toast for additional 2-minute increments until desired browning.

Notes

Lighten Up

This recipe can be lightened up by substituting half and half for the whipping cream and substituting 2% milk for the whole milk.  However, these substitutions will change the texture of the ice cream.

Cream of Coconut

This recipe has been tested using Coco Lopez and Coco Real cream of coconut.

Nutrition

Calories: 681kcalCarbohydrates: 55gProtein: 7gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 108mgSodium: 138mgPotassium: 292mgFiber: 3gSugar: 50gVitamin A: 1413IUVitamin C: 1mgCalcium: 145mgIron: 1mg
Keyword Coconut Ice Cream, Coconut Ice Cream Recipe, Nutty Coconut Ice Cream
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