Food recipes
Fancifully Sweet Toasted Coconut Ice Cream
Fancifully Sweet Toasted Coconut Ice Cream Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping sugars, granulated shortening confectionery, coconut (hydrogenated) and o...
Fancifully Sweet Toasted Coconut Ice Cream
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Prep ice-cream maker by freezing the "freezer bowl" overnight.
Preheat oven to 350.
Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
Bake coconut for 10-15 minutes or until golden brown.
Watch carefully and stir at 5 minute intervals to prevent from burning.
In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes).
Stir in the cream and coconut extract.
Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl.
Let mix about 20 minutes, or until the mixture has begun to thicken.
Stir in 1 cup of the toasted coconut.
Let mix 5 minutes more.
The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
Sprinkle remaining toasted coconut on individual servings.
Enjoy!
:).
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Prep ice-cream maker by freezing the "freezer bowl" overnight.
Preheat oven to 350.
Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
Bake coconut for 10-15 minutes or until golden brown.
Watch carefully and stir at 5 minute intervals to prevent from burning.
In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes).
Stir in the cream and coconut extract.
Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl.
Let mix about 20 minutes, or until the mixture has begun to thicken.
Stir in 1 cup of the toasted coconut.
Let mix 5 minutes more.
The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
Sprinkle remaining toasted coconut on individual servings.
Enjoy!
:).