Coconut-Almond Chocolate Chunk Ice Cream
TOTAL TIME: Prep: 10 min. + chilling Process: 15 min. + freezing
YIELD: 16 servings (2 quarts).
This ice cream tastes like Almond Joy candy bars. Using a toaster oven and countertop ice cream maker couldn't make this recipe any easier. —Linda Kirkpatrick, Westminster, Maryland
Ingredients
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2 cups whole milk
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1-1/4 cups sugar
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2-1/2 cups heavy whipping cream
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3 teaspoons vanilla extract
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1/2 teaspoon coconut extract
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1/2 cup unsweetened shredded coconut, toasted
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1/3 cup sliced almonds, coarsely chopped and toasted
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4 ounces semisweet chocolate, coarsely chopped
Directions
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1.
In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.
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2.
Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
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3.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 278 calories, 20g fat (12g saturated fat), 45mg cholesterol, 24mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.
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