This Triple Coconut Ice Cream is the ultimate treat for coconut lovers! Made with a creamy base of coconut cream and coconut milk, it’s studded with toasted coconut flakes for a rich and indulgent burst of coconut flavor. A true coconut lover’s dream!
Ingredients:
- 2 cups coconut milk
- 4 tsp cornstarch
- 1 1/4 cups coconut cream
- 2/3 cup sugar
- 2 tbsp light corn syrup
- 1/4 tsp kosher salt
- 1/4 cup rum (optional)
- 3 tbsp cream cheese (1.5 oz, softened)
- 1 cup sweetened shredded coconut
Instructions:
Make the Cornstarch Slurry:
- In a small bowl, combine 1/4 cup coconut milk with cornstarch. Stir until smooth and set aside.
Cook the Base:
- In a 4-quart saucepan, whisk together the remaining coconut milk, coconut cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat and cook for 4 minutes.
- Stir in the cornstarch slurry, return the mixture to a boil, and cook, stirring constantly, until thickened (about 2 minutes).
Incorporate Cream Cheese:
- Place softened cream cheese in a bowl. Add 1/4 cup of the hot coconut mixture and whisk until smooth. Gradually whisk in the remaining coconut mixture and, if using, the rum.
Chill the Base:
- Pour the mixture into a plastic bag, seal, and submerge in a bowl of ice water until completely chilled. Alternatively, refrigerate overnight.
Toast the Coconut:
- While the base is chilling, toast the shredded coconut in a large pan over medium heat until golden brown. Set aside to cool completely.
Churn the Ice Cream:
- Once chilled, churn the coconut mixture in an ice cream maker until it reaches a soft-serve consistency. Slowly add the cooled toasted coconut flakes while the ice cream is still churning, allowing them to mix evenly.
Freeze Until Firm:
- Transfer the churned ice cream to a container and freeze until firm enough to scoop (about 2–4 hours).
Serve:
- Scoop, top with extra toasted coconut flakes, and enjoy!
TIP: For an extra indulgent experience, pair this ice cream with a drizzle of chocolate sauce or a sprinkle of sea salt.
