Stirring shredded coconut into the base of this ice cream gives the finished product a pleasant, chewy texture. To make the ice cream, you’ll heat coconut milk, cream, sugar, and powdered milk together, temper whole eggs with the hot mixture (i.e., whisk the hot mixture into the eggs slowly so they come up to temperature without any cooked bits), then cook the ice cream base for a few minutes. Strain the base, stir in the coconut flakes, chill, then freeze according to your ice cream maker’s instructions. Top your coconut ice cream with diced mango for an easy tropical dinner party dessert.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
The unfrozen ice cream base can be made up to 2 days in advance.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...