Tuesday, June 16, 2009

Almond Joy Ice Cream

best thing I've eaten in my life, for serious. Mmmm. I usually halve the recipe, and it's a nice portion size for me, keith and Mairi.

Almond Joy Ice cream

  • 1 cup milk or 1/2 and 1/2
  • 1 (14 ounce) can cream of coconut (MUST be cream of coconut, NOT coconut milk, etc)
  • 1 1/2 cups heavy cream
  • 1 1/2 cups sweetened flaked coconut (i toast mine for max flavor, a few minutes)
  • toasted almonds (optional) i grind mine up in my magic bullet
  • dark chocolate chips, melted (maybe 1/4C)
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

I pour the nuts in about 1/2 way through, and the chocolate too. I've done both ways-just drizzled the chocolate on top, and poured some in while it was making the ice cream. It hardens instantly, making kind of like chocolate "ribbons" in there. If you prefer liquid, drizzle chocolate syrup on it @ the end. So versatile and AMAZING.

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