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Home > Recipes > Coconut Hot Fudge Ice Cream

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Coconut Hot Fudge Ice Cream

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Recipe by Rachel Gurk of Rachel Cooks
Servings:
Prep Time:
10 min
Cook Time:
4 hr (chill)
Print Recipe

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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