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It’s the beginning of May, which can only mean one thing: ice cream season is (finally) upon us!
I love making frozen treats during the spring and summer months. In fact, I actually own two machines: an older, well-loved Krups model, and a Cuisinart which lives on my countertop all year round.
Homemade ice cream allows for endless possibilities, flavors, and add-ins. And, unlike commercially made varieties, it’s free of preservatives and artificial ingredients. You also have the opportunity to make things at least a little bit healthier by adjusting the amount of sugar in the recipe (or using a sugar substitute). And, it’s super easy to make dairy-free by using creamy, full-fat coconut milk instead of dairy. Sorbets are a great dairy-free frozen dessert option as well.
Hot (Cold!) Tip!
If you like making frozen treats on a whim like I do, be sure to store your cylinder bowl in the freezer at all times. Most manufacturers recommend freezing the bowl for 24 hours prior to use; having it frozen and ready to go means dessert any time you want!
Ice Cream Variations and Substitutions
For this recipe, I kept things simple. I used whole milk, cream, sugar, salt, vanilla, and Belgian white chocolate from Santa Barbara Chocolate. I stirred in about 1/4 cup of unsweetened organic coconut flakes (I like the Let’s Do Organic! brand). Other add-in possibilities for this base include almonds, pretzels, or even chopped white chocolate Reese’s Peanut Butter Cups or white chocolate Kit Kats. And if you a purist, this will be equally delicious without any fancy embellishments!
Other frozen dessert recipes you might enjoy:
Neapolitan Ice Cream Popsicles
Mango Ice Cream
Peanut Butter Oreo Ice Cream
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Decadent White Chocolate Coconut Ice Cream
- Total Time: 30 minutes (+ chilling/freezing time)
- Yield: 4 people 1x
Description
A rich, decadent white chocolate ice cream, with just a hint of coconut.
Ingredients
3 ounces good-quality white chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
3 egg yolks, beaten
1 tablespoon vanilla extract
1/8 teaspoon fine sea salt
1/4 cup unsweetened shredded coconut
Instructions
Combine egg yolks in a small bowl, and beat with a fork. Set aside.
In a medium saucepan, combine milk, cream, sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar has dissolved.
Temper hot into cold, adding about 1 cup of the hot mixture, a few spoonfuls at a time, into the beaten egg yolks. Stir well after each addition.
Return milk-egg mixture to the saucepan and heat, stirring, until thickened slightly.
Remove saucepan from heat and stir in white chocolate and vanilla extract. Continue stirring until chocolate has melted completely.
Transfer ice cream base mixture into a bowl. Cover and refrigerate for at least four hours, or overnight.
Pour mixture into an ice cream maker and freeze, adding coconut flakes for the last few moments of churning. Transfer mixture to a freezer-safe container and freeze for an additional 2-4 hours prior to serving.
Notes
The finished product should remain firm, but still fairly scoopable when stored in the freezer. For a softer texture, you can add a few capfuls of vodka or rum to the base mixture prior to churning.
I like to store my homemade ice cream in pint containers, like these, which are designed specifically for frozen treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Ice Cream
- Method: Stovetop + Ice Cream Maker
- Cuisine: Dessert
