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Coconut Seven Layer Bar Ice Cream

This is Kamil’s favorite ice cream from Ben and Jerry’s but around here you can only buy it at the actual store, not in the supermarket. So today I decided to make him my own version of it (and hope it tastes almost the same)! And for a recipe that has so few ingredients, this was hard work!!

Coconut Seven Layer Bar Ice Cream

Coconut Ice Cream

Williams Sonoma

  • 1 1/4 cups packed sweetened flaked coconut
  • 1 1/2 cups half-and-half
  • 3/4 cup canned sweetened cream of coconut
  • 6 egg yolks
  • 1/3 cup sugar
  • 1 1/2 cups heavy cream


  • Sweetened Coconut Flakes
  • Semi-Sweet Chocolate Chips
  • Walnuts
  • Graham Crackers, coarsely chopped
  • Butterscotch Chips
  1. Put the flaked coconut in a large, heavy saucepan over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes
  2. Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat
  3. In a large heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot coconut-milk mixture, whisking constantly until fully incorporated. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil
  4. Pour the custard through the medium-mesh sieve set over a clean bowl. Add the cream and stir well. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour
  5. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours

Making the coconut milk

The custard

The custard mixed with the heavy cream. Now it’s ready to be popped in the freezer!

After freezing! And of course with all the mix-ins 🙂


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