It has been raining since Sunday and the sun finallllyyyyyy came out yesterday evening for the first day of summer!  Summertime means it's officially ice cream season, even though I kind of feel like ice cream should be enjoyed all year long!  Who's with me?  Speaking of ice cream, when we were in Hawaii we ate at an amazing gelato spot (two nights in a row) and had a seriously delicious toasted coconut flavor that I haven't been able to get out of my head since we returned!  Naturally, I had to recreate this flavor at home and the result was amazing!  My chocolate coated toasted coconut ice cream might have just earned a spot as my most favorite ice cream I've ever made!

That says a lot too guys, because I make a lot of homemade ice cream in the summer.  Flavors like Cherry Nutella, Roasted Fig Stracciatella, and Fresh Mint Chocolate Chip just to name a few and while these flavors are all absolutely delicious, the toasted coconut just might take the cake!

Toasted coconut gets a chocolate coating and then gets folded into a coconut ice cream and the result is creamy with a little crunch mixed throughout.  It's absolutely amazing and I can't wait for you to give this one a try!  I made this recipe eggless, which means no tempering of eggs, which also means this recipe is extra easy, anyone can do it, and you can make it all summer long!

I'll take two scoops please!

Ingredients:

• 1, 15 oz Can Full Fat Coconut Milk

• 1/2 Cup Whole Milk

• 2 Cups Heavy Cream

• 1 Tsp. Vanilla Extract

• 1/2 Cup Granulated Sugar

• 1 Cup Shredded Unsweetened Coconut

• 1/2 Cup 70% Cacao Chocolate Chips

• 1/2 Tsp. Coconut Oil

Directions:

• Preheat oven to 325 degrees.

• Heat coconut milk, whole milk, and sugar over medium heat until sugar is dissolved without letting the milks boil or burn. Turn off the heat after sugar dissolves.

• Whisk in vanilla and heavy cream at this time and then chill for at least an hour before adding to your ice cream maker.

• While the ice cream is chilling spread shredded coconut out on a parchment lined baking sheet and toast it for 5-10 minutes until it just browns. (Be careful to not let it burn.)

• While the coconut is toasting add chocolate and coconut oil to a microwave safe bowl and microwave for 30 seconds at a time, stirring in between until the chocolate is melted and smooth. You can also do this over a double boiler.

• Drizzle melted chocolate over the toasted coconut and then toss to coat the coconut evenly, and then spread into one even layer.

• Refrigerate the chocolate coated coconut for 15 minutes until chilled and chocolate has hardened.

• After ice cream base is chilled, add it to your ice cream maker, follow your ice cream maker's instructions, and churn until it gets to a soft serve consistency.

• At this time, break up your chocolate toasted coconut and slowly add it to the ice cream while still churning to incorporate throughout.

• Serve as soft serve or freeze for at least 4 hours to firm up and scoop and serve.

• Best served the day of or day after, but will stay good for up to a week in the freezer.

Tip:  Make sure if the ice cream has frozen overnight, to let it sit at room temperature for 10-15 before ready to serve so it softens slightly.  Fresh ice cream will be harder coming out of the freezer then store bought because there are no added preservatives!  Also don't forget to freeze the insert of your ice cream maker the night before you want to make ice cream!