Coconut-Almond Chocolate Ice Cream

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Protein: 4.0g
  • Carbohydrate: 32.4g
  • Cholesterol: 35mg
  • Iron: 0.5mg
  • Sodium: 127mg
  • Calories from fat: 21%
  • Fiber: 0.6g
  • Calcium: 129mg

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

  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.
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