"Interrupted Baker" Coconut Ice Cream
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
15 oz unsweetened coconut milk15 oz sweetened coconut cream (ie. Coco Lopez)1 tbsp vanilla extract1/2 tbsp coconut extract1/2 tbsp coconut rum (ie. Malibu)1/2 cup sugar2 oz baked Double Chip Coconut Drops dough (about 2 cookies, baked in tiny droplet form)2.5 oz raw Double Chip Coconut Drops dough (about 1 cookie's worth)
In a medium bowl, whisk together the coconut milk, coconut cream, vanilla, coconut extract, rum and sugar until blended.
Refrigerate until well chilled, at least 4 hours.
Freeze according to the ice cream maker's instructions.
When the mixture is almost frozen, pour the baked and raw cookie pieces into the ice cream maker and just blend into the mixture.
Transfer to a lidded container and freeze completely.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Refrigerate until well chilled, at least 4 hours.
Freeze according to the ice cream maker's instructions.
When the mixture is almost frozen, pour the baked and raw cookie pieces into the ice cream maker and just blend into the mixture.
Transfer to a lidded container and freeze completely.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 35.1 g
- Cholesterol: 3.8 mg
- Sodium: 23.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.7 g
- Protein: 4.0 g
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