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Toasted Coconut Ice Cream


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.



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


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.


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


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


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


Save some of the toasted coconut for garnishing.