Churn of the Coconut

Toasted Coconut and Sweetened Condensed Milk Ice Cream

30 minutes (plus 4 hours freezing)
Serves 4
DessertCaribbean
Herb's take

This Caribbean-inspired ice cream churns up a triple hit of coconut: shredded, creamy, and milky, no eggs or custard required. You’ll learn how to coax maximum flavor from coconut by toasting, and how sugar and fat team up to make a lusciously scoopable frozen treat.

Ingredients

Yield
4

Instructions

  1. 01
    Heat a dry skillet over medium and toast the shredded sweetened coconut, stirring constantly, until golden and fragrant, about 3-4 minutes. Transfer immediately to a plate to cool.
  2. 02
    Reserve 2 tablespoons of the toasted coconut for garnish and set aside.
  3. 03
    In a medium bowl, whisk together the coconut milk, sweetened condensed milk, vanilla extract, and salt until smooth and fully combined.
  4. 04
    Stir in the remaining toasted coconut.
  5. 05
    Chill the mixture in the refrigerator for 1 hour to ensure it’s very cold before churning.
  6. 06
    Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
  7. 07
    Transfer the churned ice cream to a lidded container, sprinkle the reserved toasted coconut on top, and freeze for at least 4 hours until firm.
  8. 08
    Let the ice cream sit at room temperature for 5 minutes before scooping.
  9. 09
    Scoop into bowls or cones, garnish with extra toasted coconut, and serve immediately.

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