Best 4 Toasted Coconut Ice Cream Balls Recipes

TOASTED COCONUT ICE CREAM

Steps:

• Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
• Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
• Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
• Serve with the remaining toasted coconut sprinkled over the top.

TOASTED COCONUT ICE CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
• Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
• Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
• Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

TOASTED COCONUT ICE CREAM

Steps:

• Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
• Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
• If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
• Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
• Pour the remaining 1 cup of heavy cream into a large bowl. Fill a larger bowl halfway with ice water. Set aside.
• Place the egg yolks in a medium bowl and whisk until combined. Slowly whisk the warmed milk mixture into the egg yolks, then pour the mixture back into the saucepan.
• Place the saucepan back over medium heat and cook, stirring the mixture constantly with a spatula to ensure that the mixture doesn't burn. Cook until the mixture thickens enough to coat the back of a spatula.
• Pour the mixture through the strainer into the cream and stir to combine. Stir in the vanilla extract. Place the bowl in the ice water, making an ice bath. Stir over the ice bath until the mixture is cold.
• Cover the bowl, or transfer to a container with a lid, and refrigerate for at least 4 hours, preferably overnight.
• Freeze the custard according to the manufacturer's instructions for your ice cream maker, stirring in the reserved 1/2 cup of toasted coconut at the very end. Freeze the ice cream until hardened before serving.