Toasted Coconut Ice Cream

Estee Kafra Recipe By
  • Cook & Prep: 3 h 45 m
  • Serving: 12
  • Contains:

You don't have to love coconut to go for this recipe. You can serve it topped with chocolate syrup or in an actual coconut for a stunning dessert presentation.

Ingredients (5)

Main ingredients

Start Cooking

For the ice cream

  1. Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.

  2. In an electric mixer fitted with a whisk, whip 8 yolks with vanilla sugar and oil until light. Add the 2 whole eggs and whip until stiff.

  3. In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.

  4. Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.

  5. Freeze in a 9 x 13-inch pan, well-covered. At serving time, scoop into individual serving dishes and sprinkle with reserved coconut.

Tip:

Save some of the toasted coconut for garnishing.

EMAIL
  • Rachel Miller

    Toasted Coconut Ice Cream

    How long?

    Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening...how long should this take?! Thank you!
    Posted by rlc331 |June 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.
    Posted by Chaiaadmin|July 3, 2017
    0
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  • Rachel Miller

    Toasted Coconut Ice Cream

    How long?

    Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening...how long should this take?! Thank you!
    Posted by rlc331 |June 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.
    Posted by Chaiaadmin|July 3, 2017
    0

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