Portland has warmed up this week and I couldn’t be more grateful that I made this ice cream the other day! Crunchy toasted coconut, chocolate chips, and a blend of cream and coconut milk made this a simple and satisfying summer treat. And no ice cream maker required!
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Ingredients:
1 cup flaked sweetened coconut
2 cups heavy whipping cream
1 3/4 cup coconut milk
1 (14oz) can of sweetened condensed milk
1/2 cup mini chocolate chips
Line a large glass baking sheet or bread loaf pan with wax paper and set aside.
Heat a medium sized skillet over low-medium heat. Once hot, add sweetened coconut. Toss and stir consistently for 5-7 minutes or until coconut is lightly browned. This is one instance where you probably don’t want to multitask too much or you’ll risk the coconut burning.
Transfer toasted coconut to a plate to cool and set aside.
In a large bowl, beat the whipping cream with an electric mixer for several minutes or until stiff peaks form.
Stir in coconut milk, sweetened condensed milk, toasted coconut (save a few spoonfuls to sprinkle on top), and mini chocolate chips. The consistency of it should be smooth with just a few bumps, almost like pancake batter. The chocolate chips may sink to the bottom so really stir and scrape from the bottom as you pour the mixture into your prepared pans.
I filled a 9″ x 5″ metal loaf pan and then filled a small bowl with the remaining amount. Sprinkle extra toasted coconut and chocolate chips on top and freeze for 6-8 hours or overnight. Spoon into bowls when ready to serve.
Enjoy!
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