Best 4 Chocolate Coconut Macaroon Ice Cream Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Coconut Macaroon Ice Cream! This delectable dessert combines the richness of chocolate, the tropical sweetness of coconut, and the chewy texture of macaroons into a frozen masterpiece. Experience the perfect balance of flavors in every bite, as the creamy chocolate ice cream embraces tender coconut flakes and crunchy macaroon pieces. Prepare to embark on a culinary journey like no other, with our curated collection of recipes that cater to various dietary preferences. Dive into the classic Chocolate Coconut Macaroon Ice Cream recipe, or explore delightful variations such as the Vegan Chocolate Coconut Macaroon Ice Cream, catering to those with plant-based dietary choices. For those seeking a keto-friendly option, the Keto Chocolate Coconut Macaroon Ice Cream offers a satisfying indulgence without compromising taste or texture. Additionally, discover the gluten-free version, the Gluten-Free Chocolate Coconut Macaroon Ice Cream, ensuring that everyone can relish in this frozen delight.
Check out the recipes below so you can choose the best recipe for yourself!
MACAROON ICE CREAM TORTE
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT-CHOCOLATE MACAROONS
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.
Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
CHOCOLATE DIPPED COCONUT MACAROONS
Steps:
- Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
- Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)
I'm not sure whether this is "real" Biscuit Tortoni, but if you like coconut macaroons (and sinfully rich desserts), you should love this. When we were kids, my sister and I got to choose what my mother cooked for dinner on our birthdays. Actually, of course, she could have just cooked the dinners without asking, because we always asked for our favorite foods. So on my birthday, dessert was always Coconut Macaroon Ice Cream. BTW the prep time figure obviously doesn't count the overnight freezing time.
Provided by Jo Ann L
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
- Beat egg yolks well; add syrup slowly, beating eggs during addition.
- Cook for 5 min.
- in double boiler.
- Remove from heat and beat well.
- Add the 1 c.
- macaroons and cool.
- Whip the cream and fold into cooled egg mixture.
- Fold in vanilla.
- Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
- Freeze overnight.
- Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
Nutrition Facts : Calories 456, Fat 33.4, SaturatedFat 19.7, Cholesterol 297.5, Sodium 38, Carbohydrate 36.3, Sugar 33.6, Protein 4
Tips:
- Mise en Place: Before you start, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any mishaps.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better your ice cream will be. Use real, unsweetened coconut milk, high-quality chocolate, and fresh, shredded coconut.
- Don't Overmix: Overmixing can make your ice cream grainy. Mix just until the ingredients are combined.
- Chill Your Ice Cream Base: Before churning, chill your ice cream base for at least 4 hours. This will help it churn faster and smoother.
- Use a Good Ice Cream Maker: A good ice cream maker will make churning your ice cream easier and more efficient.
- Freeze Your Ice Cream: After churning, freeze your ice cream for at least 4 hours before serving. This will help it firm up and develop its full flavor.
Conclusion:
This chocolate coconut macaroon ice cream is the perfect treat for any occasion. It's rich, creamy, and full of flavor. With just a few simple ingredients, you can make this delicious dessert at home. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!
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