Name: Coconut-Almond Chocolate Chunk Ice Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Ingredients: 2 cups whole milk; 1-1/4 cups sugar; 2-1/2 cups heavy whipping cream; 3 teaspoons vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup unsweetened shredded coconut, toasted; 1/3 cup sliced almonds, coarsely chopped and toasted; 4 ounces semisweet chocolate, coarsely chopped

This ice cream tastes like Almond Joy candy bars. Using a toaster oven and countertop ice cream maker couldn't make this any easier. It took several tries to find the right textures. I landed on sliced almonds, unsweetened finely shredded coconut and chopped chocolate. —Linda Kirkpatrick, Westminster, Maryland

Ingredients

2 cups whole milk

1-1/4 cups sugar

2-1/2 cups heavy whipping cream

3 teaspoons vanilla extract

1/2 teaspoon coconut extract

1/2 cup unsweetened shredded coconut, toasted

1/3 cup sliced almonds, coarsely chopped and toasted

4 ounces semisweet chocolate, coarsely chopped

Instructions

1 In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.

2 Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)

3 Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.