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Creamy Toasted Coconut Ice Cream Recipe
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No-Churn Toasted Coconut Pecan Ice Cream

Prep Time10 mins
Total Time6 hrs
Course: Dessert - Ice Cream, no churn ice cream
Servings: 8 cups
Calories: 451kcal

Ingredients

  • 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 extract

Instructions

  • 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.
  • Add a small pinch of salt to the skillet and stir. Set aside to cool.
  • 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.
  • In a medium bowl, mix together the sweetened condensed milk, rum and vanilla extract.
  • Add the sweetened milk mixture into the whipped cream and fold until combined.
  • Add ⅔'s of the toasted coconut and pecans into the the whipped cream mixture and gently fold until well combined.
  • Spoon the ice cream into a loaf pan and top with the remaining toasted coconut and pecans.
  • Freeze for at least 6 hours or until firm.

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.

Nutrition

Serving: 1cup | Calories: 451kcal | Carbohydrates: 16g | Protein: 4g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 77mg | Potassium: 218mg | Fiber: 4g | Sugar: 11g | Vitamin A: 886IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg