Coconut-Almond Chocolate Ice Cream

recipe
Our taste-testing panel gave this rich ice cream our highest rating. To us, it tastes just like a well-known chocolate-covered coconut and almond candy bar.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 34 Minutes
Cook: 13 Minutes
Other: 5 Hours, 30 Minutes

Nutritional Information

Calories 188
Fat 4.3 g
Satfat 2.4 g
Protein 4.0 g
Carbohydrate 32.4 g
Cholesterol 35 mg
Iron 0.5 mg
Sodium 127 mg
Caloriesfromfat 21 %
Fiber 0.6 g
Calcium 129 mg

Ingredients

1 cup sugar
1/8 teaspoon salt
2 large egg yolks
2 cups fat-free half-and-half
1 (13.5-ounce) can light coconut milk
1 (12-ounce) can evaporated fat-free milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/3 cup flaked sweetened coconut, toasted
1/3 cup sliced almonds, toasted
1/3 cup fat-free hot fudge topping (such as Smucker's)

Preparation

Combine first 3 ingredients in a large saucepan; stir well with a whisk. Gradually add half-and-half and milks, stirring until well blended. Bring to a simmer over medium heat, and cook 10 minutes or until mixture reaches 160°, stirring constantly with a whisk. Remove from heat; stir in extracts. Cool to room temperature, and chill at least 2 hours. Stir in coconut, almonds, and hot fudge topping.

Pour mixture into the freezer can of a 4-quart ice cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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