Coconut Chip Ice Cream

Coconut Chip Ice Cream
Prep 15 m
Cook 8 m
Bake 8 m
Freeze 60 m



  1. 1 of 3 Whisk together egg yolks and 1/4 cup of the sugar in a large bowl; set aside. In a small pot, combine coconut milk, heavy cream, whole milk, remaining 1/4 cup sugar and the salt; bring to a simmer. Remove from heat and slowly pour into yolk-sugar mixture while whisking. Return to pot and stir over medium-low heat until it coats the back of a wooden spoon or reaches 170 degrees to 180 degrees , about 4 to 8 minutes. Strain and cool.
  2. 2 of 3 Heat oven to 350 degrees . Scatter 1/2 cup of the coconut on a baking sheet. Bake at 350 degrees for 5 minutes; stir and bake another 2 to 3 minutes, until lightly browned. Cool.
  3. 3 of 3 Process cooled mixture in an ice cream maker according to manufacturer's directions. During the last 5 minutes, stir in toasted coconut, remaining 1/2 cup coconut and the chocolate morsels. Transfer to a lidded container and freeze at least 1 hour.
Nutrition Information for Coconut Chip Ice Cream
Servings Per Recipe:
Per Serving: 20 g carb., 2 g fiber, 115 mg chol., 13 g sat. fat, 3 g pro., 65 mg sodium, 20 g Fat, total, 255 kcal cal.