Toasted Coconut Ice Cream (no churn)

Toasted Coconut Ice Cream is a no churn, super simple way to kick off the warmer months. Top it with more toasted coconut and you’ll be dreaming of beaches in no time. 

My husband and I are so hip and cool.

Yes, the fact that I have to say that makes us indeed NOT hip and cool, but please indulge me for a hot second.

We rented two, I repeat TWO, Academy Award-nominated movies in one week. [rented = RedBox which is NOT a digital (ie cool) rental system; watched movies = watched the DVDs on my Play Station 2 console that is the only player we have and at least 10 years old]

We watched Dallas Buyers Club and American Hustle! I have to say, they were awesome! And I’m drooling all over Amy Adams and Jennifer Lawrence even more than I was before now (love love love). 

And yes, I realize that the awards shows were a couple months ago, but seriously people, give me a break and some applause please. You have to realize that the last movie we went to see together in the theaters…was the final Harry Potter movie. We were still dating and I think he was still trying to humor me so I’d like him (because the only other movie we saw together in the theater…was the second to last Harry Potter movie…).

So, round of applause. I feel awesome.

And now, I made you no churn ice cream! And yeah, I served it up in these cool and adorable copper mugs (we get that I’m cool now, right?).

So this ice cream is Toasted Coconut, made from coconut cream, and SO crazy delish. I garnished it with huge toasted coconut flakes and some guava because I was feeling random. And because guava reminds me of my honeymoon in Mexico, and I’m really craving the beach these days.

Mix it up, freeze it, scoop it, top it, enjoy. Cool. 

Toasted Coconut Ice Cream (no churn)

2014-04-08 20:28:30

Easy, creamy and delicious toasted coconut ice cream comes together quickly from the blender to the freezer. This treat will have you dreaming of the beach. (yields approximately 2 pints)

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Ingredients

1. 3 Tbs. cream cheese (I used a Greek yogurt cream cheese)
2. 1 can coconut cream (or full fat coconut milk), refrigerated overnight
3. 1/2 cup sweetened condensed milk
4. 1/2 tsp. vanilla bean paste
5. 1/2 tsp. coconut extract
6. 1/3 cup unsweetened coconut, toasted*

Instructions

1. In your blender, combine the cream cheese, coconut cream (scoop the coconut cream from the can the second you pull it out of the fridge; if using canned coconut milk, scoop the thickened coconut milk off the top, discarding the water layer underneath), sweetened condensed milk, and extracts. Pulse them in the blender until smooth and completely combined. Stir in the toasted coconut. Pour the mixture into freezer pints (I ordered mine on Amazon; you can also use a plastic wrap lined loaf tin), apply the lids (if using a loaf tin, wrap it very well with several layers of plastic wrap) and freeze until solid (at least 2 hours).
2. When you're ready to serve your Toasted Coconut Ice Cream, let the pint sit on the counter to soften for 15 minutes before scooping. Scoop, serve, and enjoy!
3. {try topping your Toasted Coconut Ice Cream with chocolate sauce, more toasted coconut or fresh fruit}

Notes

1. *To toast coconut, preheat your oven to 350 degrees F. Bake the coconut on a lined baking sheet, for 5-8 minutes, keeping a close eye on it and pulling it out of the oven as soon as it becomes golden.

By Melissa @ Treats With a Twist

Adapted from my Quince Walnut Ice Cream

Adapted from my Quince Walnut Ice Cream

Treats With a Twist https://www.treatswithatwist.com/