In the days leading up to the birth of our little one, I became a bit obsessed with making ice cream. I blame the giant Costco-sized container of cream that needed to be used up.
For my follow up to the Strawberry Balsamic Ice Cream, I decided to venture out on my own and model a flavor after my favorite Starbucks drink that no longer exists: the Mocha Coconut Frappuccino. This drink just screams summer to me, and I miss it!
For this batch, I decided to go simple and take a non-cook approach to the cream. While it wasn’t as velvety smooth as the custard batter from my last batch, it was quick and very, very tasty!
Coconut Mocha Chip Ice Cream
Makes about six 1/2 cup servings
- 2/3 cup coconut, shredded
- 2 cup heavy cream
- 1/2 cup 1% milk
- 1 cup brown sugar
- 1 Starbucks Via instant coffee packet
- 2/3 cup chocolate chips
- Heat a non-stick skillet over medium-high heat. Add the coconut. Stir constantly until coconut is slightly golden and fragrant. Set aside.
- Combine cream, milk, brown sugar and stir until sugar is dissolved.
- Add Via coffee and chocolate chips. Use an immersion blender to chop the chips and blend the mixture together. (If you do not have an immersion blender, you can either place the mixture into a regular blender or chop the chips ahead of time before stirring together.)
- Stir in the toasted coconut.
- Chill thoroughly before using in your ice cream maker, according to its directions.
- Eat right away if you like a soft-serve texture, of freeze and scoop later.