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Coconut and Toasted Almond Ice Cream

Coconut and Toasted Almond Ice Cream
Course: Dessert
Cuisine: American
Author: Cynthia


  • 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


  • Whisk the milk into the cream of coconut. Pour into an ice cream freezer*.
  • Make according to your ice cream maker's instruction.
  • When ice cream is done it will still be quite soft. Fold in coconut and toasted almonds. Freeze until firm. Serve with fudge sauce.
  • *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.