Coconut Ice Cream

Just: Yum.

1 1/2 cups sweetened flaked coconut
1 cup whole milk
1 (14 ounce) can cream of coconut*
1 1/2 cups heavy cream

Put the coconut in a non-stick skillet and cook over med-low heat, stirring often until toasty and tan. Cool.

Combine the milk and cream of coconut in a blender and mix thoroughly. Stir in the cream and coconut.

Pour into the container of an ice cream maker and freeze according to the manufacturer’s instructions.

*Cream of coconut is sold near the alcohol in the grocery store as it is usually used as an ingredient in Pina Coladas. Do NOT use coconut milk. It’s sold in the Asian section. They aren’t the same thing at all and you’ll be awfully disappointed with the results.

Rocky Road Ice Cream

Use the best quality cocoa powder available. For me that was Ghiradelli and it was delicious!

1 (14 ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup whole milk
1 Tbsp vanilla extract
1/2 tsp almond extract
1/2 cup chopped almonds or pecans
1 cup miniature marshmallows

In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat and allow to cool slightly. Stir in cream, milk and vanilla. Refrigerate until cold.

Pour mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions. Stir in nuts and marshmallows halfway through the freezing process.