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
Ok, do I have any cookie dough lovers out there? Who doesn’t, right? I made chocolate chips cookies last week for the boys for a little after school sweet surprise. The funny thing was, the first thing they said when they got home wasn’t, “hey Mom thanks for the cookies!” It was,“ Is there any cookie dough left?” Of course they ate the cookies too, but their first thought was, cookie DOUGH! They know I always have left over cookie dough, because I make a double batch, so I have enough to scoop up the rest in my cookie scooper and freeze. This is great for those last minute late night chocolate cravings.
I’m not a cookie dough Nazi. If they want to snitch some dough from the bowl, I’m good. We collect our eggs everyday from a cute little coup in our backyard. The eggs are fresher than fresh. Although, if they prefer to eat more cookie dough rather than cookies, maybe I need to re-think this and find a recipe without eggs. But wait, not only are the raw eggs potentially harmful, I just learned that raw flour is too. What?! I can’t tell you how many undercooked rolls I’ve eaten in my life. Not to mention, the bowls and bowls of cookie dough. So, even though I’ve never fallen deathly ill, it may be a good idea to find a safer recipe option without eggs and raw flour and try it out. But...I'll never give up my vanilla!:)
HOW TO HEAT TREAT FLOUR
Toasting flour in a 350F oven for just 5 minutes we kill off any harmful bacteria, allowing us to eat this edible cookie dough without fear.
To make it:
- Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour so easy).
- Measure out your flour and evenly spread it over the parchment paper.
- Bake in your preheated oven for 5-7 minutes.
To ensure that the flour is really safe, I recommend using an instant read thermometer to verify that the temperature is at least 160F. Allow flour to cool before proceeding with recipe. During the heat treating process, I found that some of the flour has the tendency to clump or bake together. To keep these clumps out of your cookie dough, run the flour through a sifter before stirring it into your edible cookie dough. Also, make sure you let it cool! It cools quickly, but too-hot flour can melt your other ingredients, leaving you with nothing but an edible mess.
- 1 3/4 cup all-purpose flour (215g)
- 1 cup unsalted butter softened to room temperature! (226g)
- 1 1/4 cups brown sugar, tightly packed (250g)
- 1/4 cup sugar (50g)
- 1 teaspoon VanillaPura Madagascar rum vanilla extract
- 1/2 teaspoon salt
- 1-2 Tablespoons milk optional*
- 1/2 cup semisweet chocolate chips I recommend using a mix of mini and regular sized (85g)
- creamy peanut butter
- colored sprinkles
- crumbled Oreos
- Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
- Bake on 350F (72C) oven for 5-7 minutes**
- Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
- In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
- Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
- Stir in chocolate chips (and any additional add-ins you might like!)