Coconut Almond Fudge Ice Cream – a delicious recipe with coconut milk, egg yolks, sugar, coconut, heavy cream, almonds LIGHTLY. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the egg yolks in a small bowl. Set aside.
2
In a large saucepan, heat the coconut milk until it just starts to steam.
3
Pour half of the warmed milk into the egg yolks and whisk to combine thoroughly.
4
Pour the egg-milk mixture back into the pan and stir to combine thoroughly. Blend in the sugar. Stir and cook over medium -low heat until the custard coats the back of a spoon- about 10 minutes.
5
Remove from heat.
6
Stir in the shredded coconut. And cool to room temperature.
7
Add the extract and heavy cream. Cool for about 10-30 minutes in the fridge.
8
Freeze the mixture in an ice cream maker according to the manufacturers directions.
9
When the mixture is frozen into ice cream, stir in gently the almonds and fudge sauce- JUST A FEW STIRS! You want both the fudge and almonds to be ribbons of flavor and not combined into the ice cream.
723
kcal
Calories
50
g
Fat
50
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups coconut milk, 3 large egg yolks, 2/3 cup sugar, 1 teaspoon coconut extract, and more.
Yes, Coconut Almond Fudge Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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