Coconut Hot Fudge Ice Cream Recipe
This homemade coconut hot fudge ice cream recipe will please everyone — the coconut lovers and the chocolate lovers. You won’t be able to set down your spoon.
Homemade ice cream may sound intimidating, but I assure you, it’s completely doable. And SO worth it!
We took the kids out to DQ (okay, not so much homemade but very fun after an evening at the park) and they were completely on cloud 9. They don’t get a lot of sugar on a regular basis so when they do it is a special treat, and very fun.
Needless to say, when I told E I was making ice cream, it is ALL I heard about for the rest of the day.
“Is it ready yet?”
“Mommy…is the ice cream ready?”
“Momma, can we eat the ice cream now?”
Unfortunately for her, it isn’t the quickest process, especially when Mommy has to take photographs of it before she can dig in.
But it’s totally worth the wait. I use a little coconut extract in the ice cream base along with tons of toasted coconut. After it churns away in my ice cream machine, I swirl in some hot fudge. Then I freeze it until it’s good and solid. And then we eat. So delicious and worth the wait!
More of a chocolate lover?
Not a fan of coconut ice cream recipes? Try one of these:
- Chocolate cocoa nib ice cream
- Peanut butter chocolate milkshake
- No churn chocolate ice cream (double chocolate)
- Irish coffee ice cream pie with fudge whiskey ganache
- Espresso chocolate chip ice cream from Table for Two
- Dark chocolate ice cream from Baked Bree
- Dark chocolate and strawberry ice cream from Love and Olive Oil
- 1 cup unsweetened flake coconut
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup hot fudge, warmed slightly but not hot
- Preheat oven to 325°F. Spread coconut in an even layer on baking sheet. Toast in the oven for 5 minutes or until golden brown. Set aside to cool.
- In a large mixing bowl, combine milk and sugar. Whisk until sugar is dissolved — this should take 2-3 minutes. Add cream, coconut extract, vanilla extract and whisk until combined.
- Follow ice cream machine’s directions and add toasted coconut in the last 5 minutes of churning (if you have the same one as I do, I churned for 25 minutes, added the coconut and continued to churn for 5 more minutes).
- Pour into a shallow container (I used a loaf pan) and drizzle in hot fudge. Use a knife to swirl the hot fudge around. Freeze until solid, or 3-4 hours.
Nutrition Information:Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 591Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 94mgSodium: 211mgCarbohydrates: 61gFiber: 2gSugar: 48gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: I didn’t really expect him to be crazy about this because he isn’t a huge coconut fan, but he actually loves it. The hot fudge sold him.
Changes I would make: None are necessary!
Difficulty: Really quite easy!
Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest