So mid-March isn’t exactly PRIME ice cream season, but when I was trying to come up with a fun St. Paddy’s Day treat for my kids, I just loved the idea of making ice cream. And if we’re friends on FB, you know that I have had some — issues — with making coconut macaroons. I’ve made at least 3 attempts, all unsuccessful.
Macaroon attempt #3 turned out looking like this:
I decided to take my own advice from this post: Cheap & Green in 2013 #9: How to Save Less-than-perfect Cookies, and used my ruined macaroons to make ice cream.
And what an ice cream it is! Creamy, decadent, bursting with coconut flavor. It’s definitely one of my absolute new favorite desserts. The touch of green food coloring gives it a spring-like feel that works for St. Paddy’s day, too.
- 1 cup shredded unsweetened coconut
- 1/2 cup coconut milk
- 1/2 cup honey (agave works too)
- 8 drops green liquid food coloring. I like India Tree
- All of the coconut mixture (ingredients above)
- 2 cups heavy cream
- 1 cup milk
- 1 tsp vanilla
- 3/4 cup sugar
- Combine coconut milk and honey in a small saucepan. Mix on medium heat until combined.
- In a medium bowl, mix together the coconut and the food coloring.
- Add the milk and honey mixture to the coconut mixture and combine. Set aside until cool.
- In a large bowl, whisk together the 1 cup milk with 3/4 cup sugar until all the sugar is dissolved.
- Add the heavy cream, vanilla, and coconut mixture. Stir together until combined.
- Add to an Ice Cream Maker.
- Top with toasted coconut and serve immediately.