This recipe is super easy to make and roasting the cherries makes all the difference!
When I was a kid our summer treat was to go down to the local drug store Thrifty’s, to get ice cream cones. Only 25 cents for a scoop! With all five of us kids, it was a real treat that didn’t break the bank. My twin sisters always got the same thing, rainbow sherbet. Until… We ALL discovered the coconut ice cream! It was super rich and creamy. A coconut lover’s heaven!
So… for all you coconut lovers out there, you’re gonna love this treat! It may be a little more than 25 cents, but worth every penny!
Try this triple coconut ice cream, I guarantee you won’t be disappointed.
What makes it so good?
First, it’s made with toasted coconut folded right in, giving it a slight crunch. The flavor is incredibly coconutty. Add in the coconut rum… Yes, please!! And last but not least, it’s all 100 % natural coconut flavor with no artificial additions!
- 2 cups coconut milk
- 4 tsp. cornstarch
- 1 1/4 cups coconut cream
- 2/3 cup sugar
- 2 tbsp. light corn syrup
- 1/4 tsp. kosher salt
- 1/4 cup Malibu rum optional
- 1 tsp of VanillaPura Madagascar rum Vanilla extract
- 3 tbsp. cream cheese 1.5 oz, softened
- 1 cup sweetened shredded coconut
- In a bowl, stir together 1⁄4 cup coconut milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the coconut cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1⁄4 cup hot coconut milk mixture; whisk until smooth. Then whisk in remaining coconut milk mixture and the rum and vanilla. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled or just chill it in the fridge over night. When ready to churn, toast your coconut in a large pan until golden brown and set aside to cool while you churn your ice cream until soft serve consistency. Now slowly add the cooled flakes to the still churning ice cream until incorporated.
- Fill the ice cream into a container and put into the freezer until firm enough to form proper scoops.
- Enjoy with plenty coconut flakes on top! Or not, you choose!
Kudos to cinnamon and coriandor for sharing this recipe
It’s hot outside and we have one more week of summer left before school starts! We’re trying to fit in all the summer we can. Which means… ice cream! Not just any ice cream… homemade cherry ice cream. I love homemade ice cream during the summer. Cherry is my very favorite, and we have cherries coming out of our ears!!
This is super easy so you can still go out and have fun while you’re waiting for it to set. No ice cream maker needed! If you like it really sweet try soaking the cherries in 1 Tbsp of sugar. Or for chocolate loving goodness add 1 cup of chocolate chunks.
- 1 pint of heavy whipping cream
- 1 15 ounce can of sweetened condensed milk
- 1 1/2 cups of fresh cherries, pitted and cut in half
- 1 tsp of VanillaPura Madagascar/rum vanilla extract
- In a stand mixer, beat the heavy cream until stiff peak forms.
- When the stiff peaks have formed, fold in the sweetened condensed milk, chocolate chunks, cherries, and vanilla.
- Freeze in a bread loaf pan until the ice cream has set.
Are you looking for that perfect summer dessert? This is it! No cook homemade cookie butter ice cream. I have to admit… I’m a cookie butter cookie junkie! Trader Joe’s has me at hello… Where are your cookie butter cookies!!!
I hide them from my kids, because its just my special little secret treat that I have absolutely no desire to share. I know it sounds a little selfish, but every mom has got to have her secret treat that she nibbles on while watching her favorite show… uninterrupted!
I thought the cookies were that special treat. But now that its summer and it’s hotter than Hades, I’m in need of some summer sustenance, meaning…ice cream!
Maybe it was magic or just destiny, but I came across this recipe from cute Tessa at Handle the Heat. Cookie butter AND ice cream!! This is a little harder to hide from my 2 boys so I’ve ended up sharing after all.
I love love love this ice cream! It's so easy to make and no cooking required!
Make sure the ice cream mixture is completely chilled before churning. If it’s not cold enough it’ll just be soup and never thicken into ice cream.
Same goes for the ice cream freezer bowl. Ensure it is completely frozen before churning.
- 3/4 cup cookie butter spread, divided
- 1 1/4 cups whole milk, chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, chilled
- 1 tablespoon Madagascar vodka VanillaPura extract
- 1/4 teaspoon salt
- 12 Speculoos cookies, chopped into small chunks
- Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.
- In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, Madagascar vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.
- Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
Have fun cooling off with this summer gift of goodness!