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Toasted Coconut and Cashew Ice Cream

August 3, 2012 | Sweet Recipes | Comments

My mother-in-law shared this recipe with me from the book Sweet Scoops. She was raving about how good this toasted coconut and cashew ice cream was and I couldn’t resist giving it a try… lo and behold, I was not disappointed! Oh my, it’s soooo tasty. I’m frightened for my caloric intake that it’s in my freezer right now. Good thing I have a champion ice cream eater in this house, otherwise I would be in trouble. And just to gild the lily, I also made a chocolate ganache sauce to go over the top! Jiminy Cricket!

Toasted Coconut and Cashew Ice Cream from Sweet Scoops
3/4 cup toasted coconut
3/4 cup roasted cashews (from the can)
14oz unsweetened coconut milk
3/4 cup cream of coconut
3/4 cup heavy cream
1/4 cup sugar
1 tablespoon rum
1/8 teaspoon salt

Preheat the oven to 350 degrees. Toast the coconut for 7-8 minutes.
Chop the cashews and add them to the coconut. Set aside for later.
In a bowl, mix all of the wet ingredients together plus the sugar and salt. Refrigerate for 2-4 hours.
Add the mixture into the ice cream maker for 20-25 minutes until ice cream is thick.
Add the coconut and cashews and let it turn for another few minutes.
Freeze and enjoy!

Chocolate Ganache Sauce
1/2 cup heavy cream
1 cup semi sweet chocolate chips

Bring the heavy cream to a boil and then remove from heat. Add the chocolate chips and let them sit in the hot milk for one minute. Once the chocolates are warm, whisk until they’re all melted.


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