April 14, 2023 2 min read
We’ve been thinking about a single ice cream flavor that best captures the both of us, and it is a no brainer—Toasted Coconut Ice Cream! The chewy crunchy topping adds extra oomph to a beloved sweet classic.
Shelly grew up in the Caribbean, making homemade coconut ice cream from scratch with nuts she and her cousins picked in their grandmother’s yard. Kelly spent her seaside summers topping off her favorite flavors with sprinkles, adding texture and fun to the smooth, creamy flavors underneath. Put these elements together and BOOM! We present to you, our Toasted Coconut Ice Cream Recipe.
You won’t need to climb any trees to get your coconuts for this one. You don’t even need an ice cream machine! Using True Scoops Vanilla Bean Mix, you can whip up a quick version of Coconut ice cream in your kitchen, that still uses natural coconut, and doesn’t require too much muscle. By toasting up coconut flakes and blending them with Half & Half, you will create a base that richly flavors the ice cream mix. Toasting the coconut brings out its complex nutty, caramel notes, gorgeously brightened up by the subtle floral Vanilla Bean in the True Scoops Ice Cream Mix.
Love it? Yeah you do. Ice cream is Love! We’re sure you’ll find yourself making this ice cream over and over again. Here are some twists and additions we’ve tried and ADORED that show off the versatility of this Toasted Coconut flavor.
For extra flavor and crunch: Sprinkle in chocolate chips and chopped toasted almonds.
For a fruity remix: Top scoops with fresh pineapple or mango for a truly tropical treat. (Think Piña Coladas, but not getting caught in the rain!)
For a boozy milkshake: Blend your scoops with a shot of dark rum and a sprinkle of nutmeg.
Any more ideas? We are always looking out to see how you make True Scoops your own. Please let us know how the recipe turned out for you! Send us pics and messages on IG @maketruescoops. We are always thrilled to hear from you.
If you haven’t tried True Scoops yet, how about you take a swing at this recipe for your first time? You can get the Vanilla Bean Ice Cream Mix here.
Thanks for checking out our recipe.
xo Kelly & Shelly
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1 cup Unsweetened coconut flakes
1 True Scoops Vanilla Bean Mix
In a small saucepan, stirring constantly on medium heat, toast the coconut flakes until golden brown, and let cool.
*Toasted coconut will burn real fast, so don’t leave the stove or turn the heat on too high!
Add ½ cup of toasted coconut and the cup of Half & Half to a blender, and blend on high for 30 seconds. Strain through a fine mesh strainer or cheesecloth and discard any collected pulp.
*Reserve the other half cup of the toasted coconut for your topping.
Pour the flavored Half & Half and the True Scoops ice cream mix into a bowl. With a hand mixer on low speed, mix for 1 minute, and then on high for 4 minutes.
Pour the ice cream mixture into the pint container that your True Scoops Ice Cream Mix came in, and freeze 4-6 hours or until firm.
*Put your pint in the back of the freezer where it’s the coldest and check your freezer settings to be sure they are at the lowest temperature possible.
Top ice cream with as much of the toasted coconut flakes as you like, and devour!
*You can use a stand mixer (like a KitchenAid) if you have one instead of a hand mixer, but it’s powerful, so we recommend using a medium speed with the whisk attachment.
*Don’t make your ice cream in the blender, even though it’s tempting. The blender doesn’t add enough air into the mixture, and air is what gives ice cream its signature mouth feel.