This Mounds Bar n’ Cream – Coconut and Dark Chocolate Chunk Ice Cream is decadent and delicious; one of our must have flavors every summer.
I’ve probably mentioned my love for Heath Bars often enough so maybe it’s time I mentioned something new. Second only to Heath Bars are Mounds Bars. I just adore that combination of creamy coconut topped with dark chocolate; hold the nuts please!
On a recent trip to the local H Mart I spied a display of coconut milk and I knew as soon as I saw it what I was going to do. My ice cream maker was begging for some attention and I was ready to comply…this Coconut and Dark Chocolate Chunk Ice Cream was the end result and it was fabulous!
I wish I had a story to share about this recipe. Some descriptive text about how much it means to me, or how I’ve loved this ice cream since I was a little girl (ahem, that would be about Butter Brickle ice cream!). If only the journey to complete this dish included something irreverent or fun…but really it’s pretty doggone UN-melodramatic. I just loved it a lot and thought you would too! How’s that for plain and simple?
If there is one caveat for this sweet dessert it is to urge you to make it early and have enough time for it to freeze overnight. Not to insure that it’s frozen enough, nope; I just found that the longer period in the freezer allows for the coconut to mellow and soften and sort of absorb some of that creamy goodness. It is seriously To. Die. For. SERIOUSLY!!!
This recipe makes a lot; we filled four quart containers. Still, I believe I shed a tear when it was gone; it is just so dang good. Promise.
I may have a VERY old ice cream maker that’s only worthy as a prop today but I’ll tell you…I should be hired by Cuisinart to sell their ice cream maker. These newfangled machines with the insert you freeze? No ice? No salt? SO easy. No excuses. I was actually able to do two batches at one time before freezing the bowl again to do two more (which means I’m ordering a 2nd bowl stat).
One funny tidbit I suppose…when I made a trio of ice creams for this backyard barbecue, this one had folks the least interested. The cherry and bourbon chocolate varieties had them much more excited. You see where this is going right? Of course this is the one they LOVED…as in scarfing down the last few bites under cover of darkness and leaving me with an empty container. There will be payback; those rascals owe me bigtim, but in the meantime…make this; you will not be sorry!
PIN ‘Coconut and Dark Chocolate Chunk Ice Cream’
Coconut and Dark Chocolate Chunk Ice Cream
- 3 cups sugar
- 1/2 tsp salt
- 1 can coconut milk
- 3 cups whole milk
- 6 lg eggs, beaten
- 2 pints whipping cream
- 1 Tbsp vanilla
- 8 oz chocolate, chopped or chocolate chips
- 1.5 cups shredded coconut
- Combine sugar, salt, coconut milk and milk in large saucepan and heat until steaming.
- Whisk eggs in large bowl and add half of mixture to eggs, whisking as you add.
- Pour egg mixture back into pan and cook on low until slightly thickened about 3-4 minutes.
- Add whipping cream and vanilla and stir.
- Refrigerate the mixture until it is thoroughly chilled.
- Process using ice cream maker; add chocolate and coconut at the end and mix until just combined. Remove from the ice cream maker and put into freezer safe container and freeze until firm.
This makes a lot of ice cream! I had considered cutting the recipe in half but did not because I didn't have anything else planned for half a can of coconut milk and because I was going to be serving this to a group.
Halve it if you must but be forewarned...you will wish you had made it all!