Coconut And Dark Chocolate Chunk Ice Cream

floating islands recipeAs I most recently have some time, I was looking on the internet last week. Attempting to find new, fascinating thoughts, inspirational dishes that I have never tried before, to delight my family with. Searching for quite some time but could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple treat by chance. The dessert seemed so scrumptious on its photo, that called for immediate action.
It had been easy to imagine the way it is made, how it tastes and just how much my hubby will probably love it. Mind you, it is rather simple to delight the man when it comes to desserts. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the website: Ambitiouskitchen and then followed the step by step instuctions that had been combined with impressive pictures of the task. It really makes life rather easy. I could suppose it is a bit of a inconvenience to take snap shots down the middle of cooking in the kitchen as you normally have gross hands so that i sincerely appreciate the time and effort she devote to build this post and recipe conveniently followed.
With that in mind I’m inspired to present my personal recipes in a similar way. Appreciate your the thought.
I had been fine tuning the original recipe create it for the taste of my family. I must tell you it was a terrific outcome. They loved the flavour, the structure and loved getting a delicacy like this in the middle of a hectic week. They basically asked for lots more, more and more. Thus next time I am not going to make the same mistake. I’m going to double the quantity to keep them delighted.

I’ve probably mentioned my like for Heath Bars often enough therefore maybe it’s period I talked about something brand-new. Second and then Heath Pubs are Mounds Bars. I just love that combination of creamy coconut topped with chocolates; hold the nut products please! On a recent trip to the local H Mart I spied a screen of coconut milk and I knew as soon as I noticed it what I was going to do. My snow cream manufacturer was begging for some interest and I was ready to comply…this Mounds Pub n’ Cream – Coconut and CHOCOLATES Chunk Glaciers Cream was the end result and it was fabulous!
I wish I had developed a story to talk about about this formula. Some descriptive text about how to make floating island cake very much it means if you ask me, or how I’ve cherished this snow cream since I had been a little girl (ahem, that would be about Butter Brickle ice cream!). If only the journey to accomplish this dish included something irreverent or fun…but actually it’s pretty doggone UN-melodramatic. I simply cherished it a whole lot and believed you would too! How’s that for plain and simple?
When there is one caveat for this nice dessert it really is to urge you to make it early and also have plenty of time for it to freeze overnight. Not to insure that it is frozen enough, nope, I simply discovered that the longer period within the freezer permits the coconut to mellow and soften and sort of absorb a few of that creamy goodness. It really is seriously To. Die. For. SERIOUSLY!!!
This recipe makes a lot; we loaded four quart storage containers. Still, I really believe I shed a tear when it had been gone; it is just so dang good. Promise.
I may employ a old glaciers cream maker that’s only worthy as a prop today but I’ll show you…I should be hired by Cuisinart to sell their ice cream manufacturer (not an affiliate link BTW; Amazon doesn’t enable that in Colorado!). These newfangled devices with the place you freeze? No ice? No salt? SO easy. No excuses. I was actually in a position to do two batches at one time before freezing the bowl again to accomplish two more (which means I’m purchasing a 2nd bowl stat).
One funny tidbit I suppose…when I made a trio of glaciers creams because of this backyard barbecue , that one got folks the least interested. The cherry and bourbon delicious chocolate varieties acquired them a lot more excited. The truth is where this is heading right? Of course this is the one they LOVED…as in scarfing down the last few bites under cover of darkness and departing me with an empty container. There will be payback however in the meantime…make this; you will not be sorry!
Serves 1 gallon
13 minTotal Time
1.5 cups shredded coconut
Combine sugar, salt and coconut milk in large saucepan and heat until steaming.
Whisk eggs in large bowl and add half of mixture to eggs, whisking while you add.
Pour egg blend back into skillet and cook on low until slightly thickened about 3-4 minutes.
Refrigerate until thoroughly chilled.
Process using snow cream maker; add chocolates and coconut at the end and blend until just mixed. Remove through the ice cream machine and placed into freezer safe box and freeze until firm.
This makes a whole lot of ice cream! I had formed considered slicing the recipe in half but didn’t because I didn’t possess anything else planned for half a can of coconut milk and because I would be providing this to an organization.
Halve it if you must but become forewarned…you are going to wish you had made it all!
I nearly wore out my first glaciers cream maker years ago (the freeze the pot variety) and one day decided to springtime for the one you flip the change and it freezes. I really like it and never having to remember the pot.
I actually haven’t seen a Heath club for a long time – even the import places don’t share them.
I really like Mounds bars! Method better than Almond Joy 😉
I really like my Cuisinart ice cream manufacturer too. The dish is always within the freezer all set. I may have to try this shortly, I’m a big lover of custard based ice cream as well as the flavor combo noises divine.
Thanks for stopping by! You’ll find a small amount of everything here; some cooking, some barbecue and undoubtedly some booze! Join me when i update old formulas and experiment with something new and above all promise that what’s served is clean and delicious!
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