Toasted Coconut Ice Cream & Almond Joy Ice Cream

This morning I walked in to get my 2 year old from his crib to find he had styled his hair with poop.


True story.
 

An experience like that completely qualifies you to eat ice cream for breakfast.  (And lunch) (And the rest of the day if you want to.)

But first you have to wash your hands A LOT and sanitize your house for three or four hours.

I know you came to a dessert blog to read about this.



Anyway, this is my very favorite homemade ice cream. The toasted coconut is really good, but you can omit it if you want a smooth texture.    (This will make the ice cream less coconutty, but a little bit of coconut extract can help that.)

If you had a *REALLY* bad day- make yourself the almond joy version- (below) and go heavy on the fudge.

Toasted Coconut Ice Cream

Recipe adapted from Allrecipes

-1 1/4 cups milk
-1 cup sweetened shredded coconut
-1 (14 oz) can cream of coconut (Coco Lopez!)
-1 1/4 cups heavy cream

Pour coconut into a cold skillet and heat over medium heat, stirring constantly until toasted.  (Watch it close, it burns quickly.)  Pour immediately into a cold bowl.

Combine the milk, coconut, and cream of coconut in a blender and blend until combined.  Stir in heavy cream.  Chill in the refrigerator at least an hour.

Freeze in an ice cream maker according to manufacturer's instructions.  I use an electric ice cream maker and let it churn for about 30 minutes.

Transfer to a bowl, cover, and freeze overnight to ripen.


Enjoy plain, or top with  hot fudge and toasted almonds for an almond joy flavored treat.