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Toasted Coconut Ice Cream

March 14, 2022 1 min read

Toasted Coconut Ice Cream
Straight To Recipe

From Shelly Marshall, Co-Founder

Growing up in St. James, Trinidad and Tobago, the highlight of every day after school was getting ice cream from the ice cream shop opposite to my high school. The variety of flavors that they offered were unmatched and you literally fill up an 8oz cup with any combination of flavors with as little as $2 if you caught them right before closing time. The experience of pure joy and hopeful expectation at the end of every day was part of what influenced my journey into the field of ice cream making. As a maker of two ice cream brands (Island Pops and True Scoops), I have always found passion and motivation in these memories. I hope you enjoy making ice cream at home with your family while creating the same lasting experiences that I had each day after school at that ice cream shop.

Here's my version of toasted coconut ice cream using True Scoops. The toasted coconut flavor is warm and inviting and reminds me of home.

I suggest you top your scoops with fresh diced mango for a real tropical punch! It pairs so well with the coconut ice cream. 

Enjoy! <3 Shelly

Toasted Coconut Ice Cream
Yield: 1 Quart
Prep Time: 15 Minutes
Total Time: 3+ Hours
You'll Need:
  • 1 Cup Shredded, Unsweetened Coconut Flakes
  • 1 Pouch True Scoops Vanilla Bean Ice Cream
  • 2 3/4 Cups Half & Half
  • Fine Mesh Strainer or Cheesecloth
  • Ice Cube Trays (preferably silicone, but regular plastic if fine - just spritz with some non-stick cooking spray!)
  • BLENDER INSTRUCTIONS
    In a shallow pan, on low heat, toast the coconut flakes until golden brown
    Add the coconut, ice cream mix, and 2 1/4 Cups of the Half & Half into a blender and blend on high for 2 minutes
    Strain the mixture through a fine mesh strainer, or cheesecloth, and discard any collected pulp
    Pour the ice cream mixture into your ice cube trays and freeze until firm, about 1-2 hours
    Place the 1/2 Cup of Half & Half and the ice cream cubes into the blender (a few at a time) until thick and creamy (Do NOT be tempted to add more Half & Half, you may need to stop the blender and move the contents around to get it moving)
    Eat immediately as soft serve or place into an airtight container for 3+ hours for harder ice cream

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