Coconut Toasted Almond Ice Cream
Coconut and Toasted Almond Ice Cream
Coconut and Toasted Almond Ice Cream
Course: Dessert
Cuisine: American
Author: Cynthia McCloud Woodman
Ingredients
  • 2 1/2 cups whole milk
  • 1 15 ounce can cream of coconut I used Coco Lopez
  • 3/4 cup shredded sweetened coconut chopped fine in a food processor
  • 3/4 cup raw almonds coarsely chopped and lightly toasted
  • 1 tablespoon coconut flavored liqueur like Malibu
Instructions
  1. Whisk the milk into the cream of coconut. Pour into an ice cream freezer*.
  2. Make according to your ice cream maker's instruction.
  3. When ice cream is done it will still be quite soft. Fold in coconut and toasted almonds. Freeze until firm. Serve with fudge sauce.
  4. *if you don't have an ice cream maker, you can still make this. Freeze for several hours. Remove from freezer and stir ice cream every few hours to achieve proper consistency.