September 5, 2013

Toasted Coconut Chocolate Chip Ice Cream

I originally planned to share a kale salad recipe today.  Then, I came to my senses and realized it is Friday.  Don't get me wrong; the kale salad is quite good and will be shared, but let's be realistic here.  "TGIF, here's a kale salad," or "TGIF, here's ice cream"?

No need to say more.  I rest my case.

This summer has just flown by while my ice cream maker sat in a cabinet collecting dust.  How did that happen??  Ah, the travesty!  Sorry, Mr. Ice Cream Maker.

I saw this toasted coconut chocolate chip ice cream on another blog, Tracey's Culinary Adventures.  Though I had never tried coconut ice cream at the time (coconut is a flavor that I've recently started to like), this toasted coconut chocolate chip ice cream just sounded too good not to make.

The multiple layers of flavor from the unsweetened coconut, sweetened coconut, and chocolate chips give it such a smooth flavor.  Unsweetened coconut is toasted, which brings out more flavor, and it is then infused in the cream-milk mixture.  This gives the ice cream base an intense coconut flavor.  Coconut extract is not involved.  I sometimes find that coconut extract almost makes things taste too coconutty (new word of the day!).   Because the ice cream base gets it flavor from the toasted coconut, it just tastes more naturally nutty.  When the ice cream is churned in the ice cream maker, you add in toasted sweetened coconut and then chocolate chips.

The ice cream was a hit with my friends, and it even managed to turn some coconut naysayers into fans.

Next time I make it, I may have to add in some macadamia nuts.  If you're an Almond Joy fan, add some almonds!

Toasted Coconut Chocolate Chip Ice Cream
Yields 1 quart

2 cups heavy cream
1 1/4 cups milk (I used 1.5%)
3/4 cup granulated sugar
1/4 tsp. Kosher salt
1 cup unsweetened shredded coconut, toasted
5 large egg yolks
1/4 cup sweetened shredded coconut, toasted
1/3 cup chocolate chips

Preheat the oven to 350ºF.  On a rimmed baking sheet, spread the unsweetened coconut in a single layer and place in the oven for about 5 minutes.  The coconut will toast quickly, so keep your eye on the oven.  After the unsweetened coconut finishes toasting, transfer it to a bowl, and repeat the process with the shredded coconut.

In a medium saucepan, bring the heavy cream, milk, 6 tablespoons of the sugar, and salt to a gentle simmer over medium heat.  Stir in the unsweetened coconut, and bring it back to a gentle simmer.  Remove the pan from heat, cover, and allow it to steep for 20 minutes.

Strain the mixture through cheesecloth or a fine-mesh strainer into a heatproof bowl.  Press on the coconut to release as much liquid as possible.  Pour the liquid back into the saucepan, and throw away the coconut.  Put the pan over medium heat, and bring the cream mixture to a simmer.

Meanwhile, whisk the egg yolks and the remaining sugar in a heatproof bowl until pale in color.  Gradually add the warm cream mixture to the egg yolks and whisk constantly.  Then, pour the mixture back into the saucepan and set it over medium-low heat.  Stir constantly until the mixture thickens enough to coat the back of a wooden spoon.  Cover the bowl with plastic wrap and refrigerate until thoroughly chilled (overnight recommended).

Freeze in your ice cream maker based on the manufacturer's instructions.  When the ice cream begins to reach soft serve consistency, add the sweetened shredded coconut and chocolate chips, and continue to churn until incorporated.  Scoop some to sample, and store in an airtight container in the freezer.

Source: Tracey's Culinary Adventures, originally from Sweet Cream and Sugar Cones


  1. This has been the summer of ice cream at my house. I bought an ice cream maker late last year and decided that I was going to get my money out of it, so I have really used it this summer. This looks like a great recipe to try out in it.

  2. I'm one up on you! I got my ice cream maker out once this Summer. But like soup, I can eat ice cream any time of year. And I must try this recipe. Sounds really good. Thanks for sharing a great recipe. Pinned.

  3. Too funny! My spouse and his friend think that only women like kale - so he would agree with you on the ice cream for Friday. This looks and sounds tasty.

    By the way here is a link to the Live Like Julia project - you can still join in the fun!

    1. Thanks so much for sharing the link, Christy!! (PS - the kale chips from Trader Joe's are good!) ;)

  4. This ice cream looks absolutely delicious, I love the toasted coconut and chocolate chip flavour together :D

    Choc Chip Uru

    1. I think it would make a nice ice cream sundae with your double stuffed oreo ice cream!


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