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Coconut-Almond Chocolate Ice Cream

Prep time 34 mins
Cook time 13 mins
Other time 5 hrs, 30 mins
Yield 12 servings (serving size: 1/2 cup)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection