"Interrupted Baker" Coconut Ice Cream

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of "Interrupted Baker" Coconut Ice Cream calories by ingredient


Introduction

A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=709690&ff=1). Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini. A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=709690&ff=1). Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini.
Number of Servings: 8

Ingredients

    15 oz unsweetened coconut milk
    15 oz sweetened coconut cream (ie. Coco Lopez)
    1 tbsp vanilla extract
    1/2 tbsp coconut extract
    1/2 tbsp coconut rum (ie. Malibu)
    1/2 cup sugar
    2 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)

Directions

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.