Buttery toasted sweetened coconut and seriously dark chocolate chunks take this vanilla ice cream to the next level. The combination of flavors is amazing, making it the perfect frozen treat to cool down on a hot summer day. You won’t be able to resist this addictive ice cream.

I have a weakness. Who am I kidding? I have many. The one that I’m most currently going to share with you however is my love of antiques. I hate used items and find myself cringing at the mere thought of all the dirty hands that have touched them, as well as where they have been. Ughhhhh, I just made myself get the heebie-jeebies by simply putting that into words. What I do love about an antique is the story, even if it is just one that I’ve conceived in my own warped little head.

Recently, while on a trip to see my parents, I stopped off at The Old Lucketts Store, where I went a little spend-crazy because B.O.B. Bob wasn’t there to prevent me from buying everything in sight. My favorite find was perhaps the baby spoon pictured in the ice cream photos above and below. Do people even still buy silver baby spoons for expectant mothers and their newborns? I feel as if that is no longer a thing, which is sad.

I’m choosing to believe that “John” lives a crazy life full of adventurous trips to faraway places, and his evil landlord sold his possessions while he was gone due to a late rent payment. It’s much better than the alternative, which is that “John” is no longer with us. Whatever the case, I plan on using his baby spoon and remembering him fondly each time I spoon up a delicious bite of homemade ice cream with it. I think “John” would like that. And yes, I did wash the spoon about a bazillion times before using it, because who knows what type of diseases “John” could have picked up in his world travels.

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
• 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.) Intense Dark Chocolate Bar, Finely Chopped

Directions:

Ice Cream Base:

1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, and vanilla bean paste 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.
• I used a Ghirardelli Intense Dark 72% Cacao Twilight Delight Bar for this recipe.
• 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.
• You can purchase pure vanilla bean paste online. It’s the perfect way to incorporate the strong taste of vanilla into your desserts, without adding an extreme amount of liquid. It’s also very cost-efficient in comparison to vanilla beans.

Improvements:

• Add 1 teaspoon of coconut extract to the ice cream base.
• Swap in whichever chocolate bar you prefer.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Coconut Chocolate Crack 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
• 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.) Intense Dark Chocolate Bar, Finely Chopped

Directions:

Ice Cream Base:
1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, and vanilla bean paste 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 cream mixture to the eggs, whisking constantly until incorporated. Add another 4 tablespoons of 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 or 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 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 several hours before serving.

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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.

There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.