Ingredients
- 1 cup flaked, unsweetened coconut
- 1 cup milk, whole
- 3/4 cup granulated sugar
- 2 cups cream, heavy
- 1/4 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup hot fudge, warmed slightly
Nutrition Information
Serving size:
Calories: 350
Carbohydrate: 39g (13%)
Protein: 4g (8%)
Total Fat: 20g (31%)
Saturated Fat: 14g (70%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 125mg (5%)
Dietary Fiber: 3g (12%)
Calcium: 6%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 325° F. Spread coconut in an even layer on baking sheet. Toast in the oven for 5 minutes or until golden brown. Set aside to cool.
In a large mixing bowl, combine milk and sugar. Whisk until sugar is dissolved, 2 to 3 minutes. Add cream, coconut extract and vanilla extract, and whisk until combined. Follow ice cream machine's directions and add toasted coconut in the last 5 minutes of churning (about 30 minutes of churning in total).
Pour into a shallow container and drizzle in hot fudge. Use a knife to swirl hot fudge into ice cream. Freeze until solid, or 3 to 4 hours.
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