Toasted Mounds ice cream is a coconut lover’s dream come true. The sweet buttery toasted coconut flakes mixed with the dark chocolate chunks are truly an irresistible combination. And, while I can certainly understand why some people may not be a fan of coconut, for those who are, this ice cream is a must-try.

In life, you don’t have to like everything or everyone. Hell, I can pretty much guarantee that you are most certainly going to detest, resent, or loathe more things than you can count. Sometimes you’ll get over it, and other times you’ll dwell on it for what seems like hours, days, or even months. You don’t have to like that person who thinks they know everything about your life, but really knows almost nothing about you. You don’t have to enjoy hanging around that individual who everyone swears is the bee’s knees, but really just makes you constantly dream of the day when they will walk by everyone they know with toilet paper attached to their shoe, their clothing size tag hanging out for the world to see, and a giant curious stain on the back of their pants.

You don’t have to explain yourself, your beliefs, your habits, your job, or your ambitions to anyone in your life you don’t wish to. You are the only person who can force yourself to put up with something or someone you don’t want to. No one person or thing has that power over you. Sure, there are times when you have to play nicey-nice because the people that annoy you the most are friends or family. Those are the times you just have to suck it up and put on your big girl panties or big boy britches. Chances are you annoy some of those people just as much with your own issues, as they do you with theirs. Hell, if that’s the case, embrace your idiosyncrasies; tick those people off enough to make them want to leave you alone. It’s a whole lot easier than having to explain to them why you think they are complete dingbats.

So what does all this have to do with coconut ice cream? Nothing and everything. Some people love it, some people hate it, and some people just tolerate it. However, you feel about it, own it. It’s your right. Chances are coconut ice cream is completely oblivious to how you feel about it, just like those people who annoy you with their prying questions and assumptions about your life. Coconut isn’t gonna go and get its feelings all hurt because you find it offensive, vile, yecchy, and repugnant. Likewise, coconut won’t become all hot and bothered when you talk for hours on end about how much you can’t live without it in your life. When it comes to coconut, you can love it, despise it, or simply ignore its existence. Hell, I don’t care if you want to imagine it walking across a packed room with toilet paper attached to its shoe, its clothing size tag flapping in the breeze, with a giant mysterious stain on the back of its pants. It’s your life.

Ingredients:

Ice Cream Base:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Maldon Sea Salt
• 1 Tablespoon Pure Vanilla Bean Paste
• 1 Teaspoon Pure Coconut Extract
• 6 Egg Yolks

Coconut:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar, Packed
• 1/2 Cup Angel Flake Sweetened Coconut

Churning:

• 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped

Directions:

Ice Cream Base:

1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, vanilla bean paste, and coconut extract for 5 minutes, over medium heat, stirring occasionally.
2. Remove the pot from the heat.
3. In a small bowl, whisk the egg yolks together. Slowly add a tablespoon of the cream mixture to the eggs, whisking constantly until incorporated. Add another 4 tablespoons of the cream mixture, one at a time.
4. Whisk the egg yolks into the cream mixture, and return the saucepan to medium heat until the mixture becomes thick enough to coat the back of a spoon. This should take anywhere between 5 and 10 minutes.
5. Strain the ice cream base through a fine-mesh sieve into a clean glass bowl.
6. Allow to cool to room temperature, before covering and refrigerating for at least 4 hours or overnight.

Coconut:

1. Cover a small baking sheet with aluminum foil; set aside.
2. Melt the butter in a sauté pan with the brown sugar, over medium-high heat.
3. When the butter is completely melted, add the coconut and sauté for 3 minutes, or until the coconut begins to lightly brown.
4. Pour the coconut mixture out onto the aluminum foil-covered baking sheet, and spread it into a thin layer.
5. Cover with additional foil and allow to rest for at least 4 hours or overnight

Churning:

1. Pour the ice cream base into your ice cream machine, and churn for 20 to 25 minutes.
2. Add the coconut and finely chopped chocolate into the ice cream machine during the last 5 minutes of churning.
3. Spoon the finished ice cream into freezer-safe containers and freeze for several hours before serving.

Suggestions:

• I suggest making the buttery toasted coconut several hours or a day before making your ice cream base. It will help it to develop more flavor, and you will not be adding a hot coconut mixture to a frozen ice cream.
• You may need to use a spatula to push the coconut and chocolate down into the ice cream during the last 5 minutes of churning so that it doesn’t clump up and clog the machine.
• If using imitation coconut extract you may need to use more than 1 teaspoon. Pure extracts are usually much stronger than imitation varieties.

Improvements:

• In lieu of adding chopped chocolate to the ice cream during churning, drizzle hot fudge over the ice cream before serving instead.
• Top with additional toasted coconut.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Toasted Mounds Ice Cream

Ingredients:

Ice Cream Base:
• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Maldon Sea Salt
• 1 Tablespoon Pure Vanilla Bean Paste
• 1 Teaspoon Pure Coconut Extract
• 6 Egg Yolks
Coconut:
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar, Packed
• 1/2 Cup Angel Flake Sweetened Coconut
Churning:
• 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped

Directions:

Ice Cream Base:
1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, vanilla bean paste, and coconut extract for 5 minutes, over medium heat, stirring occasionally.
2. Remove the pot from the heat.
3. In a small bowl, whisk the egg yolks together. Slowly add a tablespoon of the cream mixture to the eggs, whisking constantly until incorporated. Add another 4 tablespoons of the cream mixture, one at a time.
4. Whisk the egg yolks into the cream mixture, and return the saucepan to medium heat until the mixture becomes thick enough to coat the back of a spoon. This should take anywhere between 5 and 10 minutes.
5. Strain the ice cream base through a fine-mesh sieve into a clean glass bowl.
6. Allow to cool to room temperature, before covering and refrigerating for at least 4 hours or overnight.
Coconut:
7. Cover a small baking sheet with aluminum foil; set aside.
8. Melt the butter in a sauté pan with the brown sugar, over medium-high heat.
9. When the butter is completely melted, add the coconut and sauté for 3 minutes, or until the coconut begins to lightly brown.
10. Pour the coconut mixture out onto the aluminum foil-covered baking sheet, and spread it into a thin layer.
11. Cover with additional foil and allow to rest for at least 4 hours or overnight
Churning:
12. Pour the ice cream base into your ice cream machine, and churn for 20 to 25 minutes.
13. Add the coconut and finely chopped chocolate into the ice cream machine during the last 5 minutes of churning.
14. Spoon the finished ice cream into freezer-safe containers and freeze for several hours before serving.

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