Interrupted Baker Coconut Ice Cream
From jo_jo_ba 14 years ago
- - to make
- Serves 8
A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe(Double Chip Coconut Drops). Read more Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini. See less
Ingredients
- 15 oz unsweetened coconut milk shopping list
- 15 oz sweetened coconut cream (ie. Coco Lopez) shopping list
- 1 tbsp vanilla extract shopping list
- 1/2 tbsp coconut extract shopping list
- 1/2 tbsp coconut rum (ie. Malibu) shopping list
- 1/2 cup sugar shopping list
- 2 oz baked Double chip coconut Drops dough (about 2 cookies, baked in tiny droplet form) shopping list
- 2.5 oz raw Double chip coconut Drops dough (about 1 cookie's worth) shopping list
How to make it
- In a medium bowl, whisk together the coconut milk, coconut cream, vanilla, coconut extract, rum and sugar until blended.
- Refrigerate until well chilled, at least 4 hours.
- Freeze according to the ice cream maker's instructions.
- When the mixture is almost frozen, pour the baked and raw cookie pieces into the ice cream maker and just blend into the mixture.
- Transfer to a lidded container and freeze completely.
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The Rating
Reviewed by 1 people-
OK OK...now you hit my soft spot ...ICE CREAM..I love white cholocate and also coconut.....this sounds heavenly
Great post
grizzlybear
in loved it
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