- 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
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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.