AmericanCoconutDairyDessertsEggsGluten-FreeIce CreamRecipesSugar

Toasted Coconut Ice Cream with a Fudge Ripple

When Stephen and I were on our honeymoon in Mexico, the place we were staying at made the best coconut ice cream. Seriously. I’ve been wanting it ever since. It finally dawned on me that now that I have my KitchenAid attachment, I needed to try to make it. So I went to my favorite ice cream book (The Perfect Scoop by David Lebovitz) in search of a base recipe and found one. At first I wasn’t sure about it. He recommended removing the shredded coconut and that just didn’t sit well with me. But I went ahead and followed the recipe, adding and adjusting a few things here and there. The results? Ridiculously good!!! Instead of paring the ice cream with with mango, I opted for a chocolate fudge ripple because in Mexico they topped it with fudge sauce. Oh my, it tasted exactly like it! If you love coconut as much as I do, you have to try this!
 

Toasted Coconut Ice Cream with a Fudge Ripple

Dive into summer with this toasted coconut ice cream with a fudge ripple! It's creamy, sweet and full of fudge swirls!
5 from 1 vote
Pin Rate
Course: Ice Cream & Frozen Treats
Cuisine: American
Prep Time: 45 mins
Cook Time: 10 mins
Freeze Time: 4 hrs
Total Time: 4 hrs 55 mins
Servings: 6 servings
Calories: 678kcal
Print Recipe

Ingredients

  • 1 cup dried shredded coconut - heaping
  • 1 cup whole milk
  • 2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 vanilla bean - split in half lengthwise (I used ¼ tsp. ground Tahitian vanilla bean powder)
  • 5 large egg yolks
  • 3/4 tsp vanilla extract
  • 1/4 tsp coconut extract
For the Fudge Ripple
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/3 cup water
  • 6 tbsp unsweetened cocoa powder - Dutch-process
  • 1/2 tsp vanilla extract
  • pinch salt

Instructions

  • Preheat oven to 375 degrees. Spread the coconut across the baking sheet and place in oven. Bake for 8 minutes, stirring constantly. Remove from oven when coconut becomes golden brown in color.
  • In a medium saucepan on medium heat, warm milk, 1 c. heavy cream, sugar and salt. Using a whisk, mix until smooth. When mixture slowly starts to bubble, add coconut. Scrape vanilla seeds into mixture or add powder. Cover and remove from heat. Let sit at room temperature for 1 hour (this will build up the flavor- it is an essential step, so don't be tempted to cut the time short).
  • Meanwhile, to make the fudge ripple, whisk together sugar, corn syrup, water, cocoa powder and salt in a medium saucepan. Place over medium heat, whisking constantly until the mixture bubbles around the edges. Continue to whisk until it comes to a low boil. Allow it to boil for 1 minutes, then remove from heat. Allow to sit at room temperature for 10 minutes, the transfer to a bowl and place into refrigerator to cool completely (it must be chilled throughout so it doesn't melt the ice cream later).
  • After an hour has passed, rewarm the milk and coconut mixture. Set a mesh strainer over a large bowl. Pour warmed mixture over top and strain the coconut-infused liquid through the strainer and into the bowl. Press down firmly on coconut, pressing all of the remaining liquid out. Discard the coconut. Pour the mixture back into the saucepan and place over medium heat.
  • In the large bowl, pour remaining 1 c. heavy cream in it. Again, place mesh strainer over top.
  • In a separate small bowl, whisk egg yolks. Slowly add yolks to warmed mixture, whisk until combined. Stir mixture constantly over medium heat. Using a heatproof spatula, scrape the bottom of the pan until the mixture becomes thick and coats the bottom of the spatula (and reaches a temperature of 170 degrees). Remove from heat and pour over the mesh strainer and into the bowl with the remaining cream. Mix in vanilla and coconut extract. Stir over an ice bath until cool, place in refrigerator to cool completely (30 minutes or so).
  • Freeze according to manufacture's instructions. Remove from ice cream maker and layer fudge sauce and ice cream in an air-tight freezer safe container, taking care not to stir the ice cream and fudge. Chill in freezer for 4 hours before serving.
Nutrition Facts
Toasted Coconut Ice Cream with a Fudge Ripple
Serving Size
 
6 serving
Amount per Serving
Calories
678
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
26
g
163
%
Cholesterol
 
266
mg
89
%
Sodium
 
211
mg
9
%
Potassium
 
261
mg
7
%
Carbohydrates
 
79
g
26
%
Fiber
 
2
g
8
%
Sugar
 
72
g
80
%
Protein
 
7
g
14
%
Vitamin A
 
1436
IU
29
%
Vitamin C
 
1
mg
1
%
Calcium
 
129
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now
Perfect Rice Pilaf | lifemadesimplebakes.com
 
 

About the Author

LifeMadeSimpleTeam

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. this looks AMAZING! & simple enough for something so tasty! cant wait to try this! will def. be ur newest follower! i love simple too, so please feel free to swing by & take a look around my blog (:
    -Carrie Eve @
    a-hooahs-housewife.blogspot.com

  2. Carrie- you’re going to love this ice cream, I promise! Thanks for stopping by, I will definitely check your blog out!

  3. Wow, this looks fantastic! So professional with the fudge ripple. Found you through a link party. 🙂
    ~Amber
    dessertnowdinnerlater.blogspot.com

  4. This looks DI(eeeee)VINE! YUMMY! Would love for you to share it with my readers at my linky party {stringtownhome.blogspot.com}!

    So glad that I found you – I’m a new follower!

    Have a great week!
    -heather

  5. This looks and sounds SO delicious! I was just thinking it’s time to start making ice cream….

  6. I’m not a big coconut person myself, but my husband is and I think he would love this!!

    I would love it if you would link up at Watch Out, Martha!’s link up party: Martha Mondays (every Monday through Wednesday)! Hope to see you there!
    http://www.watchoutmartha.net/

  7. This is a delicious recipe. We have an ice cream maker that needs to get used. I think with egg this is technically a custard. Thanks for sharing it on foodie friday.

  8. Mmmmm! I love ice cream, and coconut and chocolate fudge…. I know you already saw your feature but I wanted to come over and comment! Thank you so much for linking up to Topsy Turvy Tuesdays! I can’t WAIT to try this recipe.

  9. Oh yum! We’re huge ice cream fans! We can’t wait to try this flavor out! Thanks for sharing your ideas on “Strut Your Stuff” Saturday! We hope to see you again! -The Sisters

  10. 5 stars
    THANK YOU!!!! After Connoisseur discontinued the Coconut with choc fudge swirl ice cream, I thought I would never find an ice cream as good. But this tastes the exact same!!! It was my first time making ice cream myself and it turned out perfectly, Thank you so so much for making this.