Name: Coconut-Almond Chocolate Chunk Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 cups whole milk -; 1-1/4 cups sugar -; 2-1/2 cups heavy whipping cream -; 3 teaspoons vanilla extract -; 1/2 teaspoon coconut extract -; 1/2 cup unsweetened shredded coconut, toasted -; 1/3 cup sliced almonds, coarsely chopped and toasted -; 4 ounces semisweet chocolate, coarsely chopped -

Coconut-Almond Chocolate Chunk Ice Cream

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Almond Chocolate Chunk Ice Cream

1. 2 cups whole milk -

2. 1-1/4 cups sugar -

3. 2-1/2 cups heavy whipping cream -

4. 3 teaspoons vanilla extract -

5. 1/2 teaspoon coconut extract -

6. 1/2 cup unsweetened shredded coconut, toasted -

7. 1/3 cup sliced almonds, coarsely chopped and toasted -

8. 4 ounces semisweet chocolate, coarsely chopped -

How to cook deliciously - Coconut-Almond Chocolate Chunk Ice Cream

1. Stage

In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.

2. Stage

Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)

3. Stage

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.