Since starting this blog a year ago, I’ve found that I do not make many things more than once…even if it’s something that I really enjoyed. I had an abundance of coconut in the pantry leftover from some macaroons and decided to make this ice cream recipe again. I love ice creams that do not call for eggs because they are super easy to make during the week when most of us have a bit less time for cooking. This mixture can be whipped up in a few minutes and thrown right into the freezer bowl of your ice cream maker. No chilling required!
The smell of the coconut rum always makes me think of vacation. Like the smell of Banana Boat sunscreen…mmmmm. So whip up this ice cream, and make yourself a fruity umbrella drink while you’re at it. Summer is almost over, so we all need to soak up that summer goodness while we still can!
Toasted Coconut Ice Cream
- 1 cup sweetened dried grated or flaked coconut
- 1 1/2 cups light whipping cream
- 1 small can (13 fl. oz.) unsweetened coconut milk, I used Trader Joe’s Light Coconut Milk
- 2 tablespoons coconut rum, (or light rum)
- 2 teaspoons pure vanilla bean paste or vanilla extract
- 1/2 cup sugar
Pre-heat the oven to 350 degrees.
Spread the coconut on a sheet pan and toast in the oven until lightly browned and fragrant. About 5 minutes, but make sure you keep your eye on it! Set aside to cool completely.
In a medium bowl, whisk together the cream, coconut milk, rum, vanilla, and sugar until blended. Refrigerate, if not freezing right away.
Whisk again before using, and freeze according to the manufacturer’s instructions in your ice cream maker. Halfway through the churning, when the mixture has thickened to a custard-like consistency, pour in the toasted coconut to the ice cream maker so that it blends into the ice cream. Makes 1 a little over 1 quart.