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
- 01Heat 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.
- 02Reserve 2 tablespoons of the toasted coconut for garnish and set aside.
- 03In a medium bowl, whisk together the coconut milk, sweetened condensed milk, vanilla extract, and salt until smooth and fully combined.
- 04Stir in the remaining toasted coconut.
- 05Chill the mixture in the refrigerator for 1 hour to ensure it’s very cold before churning.
- 06Pour 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.
- 07Transfer the churned ice cream to a lidded container, sprinkle the reserved toasted coconut on top, and freeze for at least 4 hours until firm.
- 08Let the ice cream sit at room temperature for 5 minutes before scooping.
- 09Scoop into bowls or cones, garnish with extra toasted coconut, and serve immediately.
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