Go Back
Easy Toasted Coconut Pecan Ice Cream
Prep Time
10 mins
Total Time
6 hrs
Renee - Kudos Kitchen: Renee - Kudos Kitchen
  • 2 cups sweetened flaked coconut
  • cups chopped pecans
  • pinch salt
  • 2 cups heavy cream
  • 1 can 14 ounces sweetened condensed milk
  • 2 tablespoons Malibu rum
  • 1 teaspoon vanilla
Tools and equipment
  • large bowl
  • stand mixer or hand mixer for whipping the heavy cream
  • spatula for folding ingredients into the ice cream
  • medium bowl for combining the sweetened condensed milk and rum
  • loaf pan for freezing the ice cream
  • medium skillet for toasting coconut and pecans
  • wooden spoon for toasting the coconut and pecans
  • plastic wrap for covering the loaf pan while freezing
  1. Toast the coconut and pecans in a medium (dry) skillet over low heat until golden brown. Stir the coconut and pecans frequently and keep a close eye on them so they don't burn.
  2. Add a small pinch of salt to the skillet and stir. Set aside to cool.
  3. Whip the heavy cream in the bowl of a stand mixer (or a large bowl with a hand mixer) until stiff peaks form, being careful not to over whip the cream.
  4. In a medium bowl, mix together the sweetened condensed milk, rum and vanilla extract.
  5. Add the sweetened milk mixture into the whipped cream and fold until combined.
  6. Add 2/3's of the toasted coconut and pecans into the the whipped cream mixture and gently fold until well combined.
  7. Spoon the ice cream into a loaf pan and top with the remaining toasted coconut and pecans.
  8. Freeze for at least 6 hours or until firm.
Recipe Notes

This recipe only works with heavy cream. Don't skimp and use half and half as it won't whip to a creamy thickness and it will be watery.