This recipe was created for the #makeitwithMILK contest in conjunction with the Food Wine Conference. I was not compensated for this post. All opinions are mine alone.
Mr. L&C love coconut, so this ice cream is right up his alley. I created a delicious and creamy coconut ice cream and swirled in chocolate covered cacao nibs. Cacao nibs aren’t that sweet, but since they are covered in chocolate, it’s just enough, plus they give a bit of a crunch.
Toasted coconut is a great topping for ice cream and I love the color it gives. Isn’t this coconut bowl adorable too? What better way to serve coconut ice cream than in a coconut bowl. I bought mine from the party store, but you can find them online too.
The base of this ice cream is one that I love to add different flavors and mix-ins, so it can be totally customized to your liking. I love all things dairy, so I had a hard time trying to figure out what to make. Ice cream is one of my favorite milk recipes and this one is creamy, crunchy, and oh-so-delicious!
This time next week I will be at the Food Wine Conference here in Orlando, Florida. It’s one of my favorite blog events of the year. One of the conference sponsors, Florida Dairy Farmers is hosting a #makeitwithMILK contest, where bloggers were tasked with creating a recipe using at least 1 cup of real milk and at least 1 cup of one other dairy product.
Toasted Coconut Crunch Ice Cream
By Love and Confections
- 1 cup whole milk
- 1 cup extra fine granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 teaspoon coconut extract
- 2 cups heavy whipping cream
- 1/4 cup chocolate covered cacao nibs
- 1/2 cup toasted coconut
- Make sure the bowl of your ice cream make is frozen for a minimum of 24 hours before use.
- In a medium saucepan, heat milk, sugar and salt just until sugar is melted.
- Combine milk, vanilla bean paste, coconut extract and whipping cream in a large bowl. Chill in the refrigerator for 2 hours.
- Churn according to manufacturer’s direction. During the last 2 minutes of churning, add in the cacao nibs. Place in freezer-safe container and freeze a minimum 4 hours, or until firm. Serve and top with toasted coconut
Until next time,
LOVE & CONFECTIONS!