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Toasted Coconut Ice Cream

by Alvin Zhou featured in Ice Cream 4 Ways by Tasty Demais

Ingredients

for 4 servings

  • 2 cups
    heavy cream, chilled (480 mL)
  • 1 can sweetened condensed milk
  • 1 cup
    coconut milk (240 mL)
  • 1 cup
    coconut flakes (75 g)
    Calories 1047
    Fat 84g
    Carbs 80g
    Fiber 4g
    Sugar 72g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, whip the cream until soft peaks form.
  2. Add the condensed milk and coconut milk, then whip until smooth.
  3. In a pan over medium heat, toast the coconut until browned, stirring constantly.
  4. Fold the toasted coconut into the cream mixture.
  5. Transfer the mixture to a baking pan or bowl, then freeze.
  6. Enjoy!
 

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