Samoa Ice Cream (Chocolate Coconut Cookie Ice Cream)
This creamy vanilla ice cream combines toasted coconut, gooey chocolate, buttery caramel and crunchy cookies to make an ice cream recipe just like your favorite cookie! No special ice cream machine needed to make delicious ice cream!
Equipment
- 1 Electric Mixer
- 1 Large Mixing Bowl
- 1 Measuring cups and spoons
- 1 Silicone spatula
- 1 9 x 5-inch loaf pan can also use an 8.5 x 4.5 inch loaf pan
- 1 freezer
Ingredients
- 2 cups heavy whipping cream must be cold
- 14 ounces sweetened condensed milk 14 ounces equals about 1 3/4 cups
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional, but gives it more of a coconut flavor, see notes
- 1 cup coconut flakes toasted, sweetened - divided
- 1 cup shortbread cookies chopped - like Lorna Doone cookies or Keebler Fudge Stripe cookies can also be used. I've used a more generic shortbread cookie.
- 1/2 cup caramel sauce
- chocolate sauce can also use fudge sauce, for garnish
Instructions
- Add heavy whipping cream to a large chilled mixing bowl. With an electric hand mixer, whip the heavy cream on high for 4-5 minutes or until the cream reaches a fluffy, softened-butter type consistency. See notes.
- To the whipped cream add the sweetened condensed milk, vanilla extract and coconut extract. Mix on low for about a minute with an electric mixer until fully combined. The mixture will feel pretty thick.
- Measure about 1/4 cup of coconut flakes and 1/4 cup of cookie pieces and set to the side. Add 3/4 cup coconut flakes, caramel sauce and 3/4 cup shortbread cookies to the ice cream. Fold in gently with a silicone spatula until evenly mixed through the ice cream.
- Pour ice cream into a 9x5” loaf pan. Top with 1/4 cup coconut flakes and 1/4 cup shortbread cookie pieces.. Drizzle generously with chocolate sauce. Place the ice cream pan in the freezer for at least 6 hours. Can also be frozen overnight. Once frozen solid, scoop with an ice cream scoop and enjoy!
Notes
Placing the bowl and beaters in the freezer or refrigerator for at least 15 minutes before you start whipping the heavy cream will help it whip up easier. Also the heavy cream will not whip up if it is warm or room temperature, it must be cold!
Another option instead of coconut extract is to swap the sweetened condensed milk for one 15-16 ounce can cream of coconut.
Cream of coconut is not the same as coconut milk, cream of coconut is already sweetened and coconut milk is unsweetened. You can not swap unsweetened coconut milk one for one in this recipe. You can sometimes find cream of coconut next to the cocktail mixing ingredients as it is used to make pina coladas.
Nutrition
Calories: 692kcal | Carbohydrates: 69g | Protein: 9g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 280mg | Potassium: 403mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1377IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 1mg