3-Ingredient Toasted Coconut Ice Cream

Creamy coconut ice cream with crunchy toasted coconut!

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Prep Time: 10

Freeze Time: 6

Total Time: 6 10

Cost: $10.00

Servings: 8

Toast your coconut in a skillet over medium-high heat until golden brown. Remove from heat and set aside.
In a large mixing bowl, beat the heavy cream to stiff peaks.
Fold the cream of coconut into the heavy cream until completely incorporated.
Pour the ice cream mixture into a large bread pan or other freezer-safe container. Smooth the ice cream out, then cover tightly with plastic wrap, pressing the plastic wrap into the top of the ice cream.
Freeze the ice cream for 2 hours.
Remove the ice cream from the freezer and add the toasted coconut. Stir until the coconut is mixed in.
Smooth the ice cream, cover it with the plastic wrap again, and freeze for at least 4 more hours, or overnight.
To serve, remove the ice cream from the freezer about and let it soften at room temperature for about 5 minutes.