Toasted Coconut Ice Cream

Toasted Coconut Ice Cream with Vanilla Wafers

Holidays and family get togethers inspire me to make home-made ice cream.  Now that we have a counter top style ice cream maker it’s so much easier than the ‘old-timey’ way of using the kind of ice cream freezer that you add ice and rock salt to.  (I’m old enough that I even remember as a child using the original hand crank kind of ice cream makers.  Yikes!!)  I use a Cuisinart ice cream maker that you just freeze the little drum, add your ingredients, then plug it in.  No muss – no fuss.  The quantity is a little less than the old style maker, but it’s so much easier to use it’s worth it. 

Photo from: kitchenproductdeals.com

Here is a simple recipe for Toasted Coconut Ice Cream that my family LOVES!

1 (13.5 oz.)can coconut milk

1 (14 oz.) can sweetened condensed milk

¼ cup sugar

½ t. vanilla

¼ t. coconut extract (flavoring)

half and half

1c. shredded coconut (bagged kind), toasted

Mix first 5 ingredients in a large glass measuring bowl.  Add half and half to equal 4 cups total.  Refrigerate for two hours.  Stir well and add to ice cream freezer.  Run for approximately 20 minutes.  Right before you turn it off add toasted coconut and mix well.  Move to a freezer safe container, and freeze until firm.

I serve my Toasted Coconut Ice Cream with plain ole vanilla wafers.  Mmmmm Good!

Do you have an easy ‘go- to’ dessert recipe that your family loves?