Interrupted Baker Coconut Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
15 oz unsweetened coconut milk |
15 oz sweetened coconut cream (ie. coco lopez) |
1 tbsp vanilla extract |
1/2 tbsp coconut extract |
1/2 tbsp coconut rum (ie. malibu) |
1/2 cup sugar |
2 oz baked double chip coconut drops dough (about 2 cookies, baked in tiny droplet form) |
2.5 oz raw double chip coconut drops dough (about 1 cookie's worth) |
Directions:
1. In a medium bowl, whisk together the coconut milk, coconut cream, vanilla, coconut extract, rum and sugar until blended.
2. Refrigerate until well chilled, at least 4 hours.
3. Freeze according to the ice cream maker's instructions.
4. When the mixture is almost frozen, pour the baked and raw cookie pieces into the ice cream maker and just blend into the mixture.
5. Transfer to a lidded container and freeze completely.
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