This homemade coconut almond ice cream with fudge ripple tastes just like your favorite candy bar. Its custard base results in a rich and creamy dessert that’s perfect on a cone or in a dish.
Is it just me or do coconut candy bars get a cold shoulder? I feel like they do. Everybody goes nuts over that one with peanuts and caramel. The pretzel and caramel combination seems to be pretty popular, too. Oh, and then there’s the reigning champion: the peanut butter cup. Here I am over here on my coconut candy bar loving island, all alone. That’s okay, though, because this homemade ice cream recipe might make you a convert.
When it comes to homemade ice cream, I’m a total sucker. My homemade chocolate malted crunch ice cream could hands-down win a contest if ice cream contests were a thing. I’ve also got blackberry crisp ice cream and fluffernutter fudge ice cream recipes that you really need to try, assuming you’re as much a fan of homemade ice cream as we are around here. If vanilla is more your speed, even that is way better homemade than anything you can buy in a store.
Coconut Almond Ice Cream with Fudge Ripple
This particular homemade ice cream recipe uses a custard based ice cream. It’s a tad more complicated than the average Philadelphia style ice creams, but I happen to be of the belief that it’s worth the effort every single time. Why? Custard based ice creams result in a rich and creamy dessert whereas their no-churn counterparts tend to be really icy. When it comes to ice cream, I’ll go ahead and pass on those sharp ice crystals thank you very much. Cream is king in my book.
My version of homemade coconut almond ice cream with fudge ripple starts with a base of toasted coconut ice cream. By toasting the shredded coconut, you wake up the oils and invite them out to play. And then you seep the coconut in a bath of warm, sweet milk and cream. While it seeps away, every bit of that nutty flavor is being soaked into what will become your custard ice cream base. It’s really a beautiful thing.
We take this recipe up a notch by adding mix-ins once the ice cream is churned. Chocolate covered almonds and shaved bits of rich dark chocolate are reminiscent of two of my favorite Halloween candy bars: Almond Joy and Mounds. This homemade ice cream recipe takes the best parts of each of those treats and combines them for one delicious scoop.
I hope you’ll agree that this coconut almond ice cream with fudge ripple recipe is worth pulling out your ice cream machine for. I don’t think you’ll regret it.
For the toasted coconut ice cream:
- 1 cup unsweetened dried shredded coconut
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 6 egg yolks
- 1/2 teaspoon coconut rum
For the mix-ins:
- 8 oz. high quality dark chocolate candy bar
- 1/2 cup chocolate covered almonds
- 3/4 cup sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened dried shredded coconut
To make the custard ice cream:
- Toast the 1 cup shredded coconut over low heat in a skillet over medium heat. Keep a close eye on it because it will toast quickly. It is done when it is lightly browned and fragrant. Remove from heat.
- Combine the milk, the remaining heavy cream and the sugar in a saucepan and heat over low heat. Stir occasionally as the mixture warms.
- When the milk mixture is warm, remove from heat and add the toasted coconut to the saucepan. Cover and allow the mixture to steep for one hour.
- When an hour has passed, pour the mixture through a fine mesh strainer to remove the toasted coconut. Discard coconut. Return seeped milk mixture to the saucepan and heat over low heat until it's rewarmed.
- Pour one cup of the heavy cream into a large glass bowl that has a lid. Set a fine mesh strainer over the top
- While the milk mixture warms, beat the egg yolks thoroughly. They should be light yellow and foamy.
- When the milk mixture is warm, slowly drizzle 1/3 cup of it into the egg yolks, whisking constantly as you add the milk. Once all of the warm milk is added, stir thoroughly.
- Slowly pour the yolk mixture into the saucepan, whisking constantly. Turn the heat up to medium-low and use a rubber spatula to stir constantly.
- Allow the milk/yolk mixture to warm until tiny bubbles start forming around the edge of the saucepan. The mixture will thicken and coat the back of the rubber spatula. This is your custard base.
- Remove the custard from the heat and pour it through the strainer into the cream. Allow it to cool for fifteen minutes.
- Add coconut rum (or vanilla) to the custard base and stir to combine.
- Put a lid on the custard base and refrigerate for at least four hours or overnight.
To make the mix-ins:
- Using a very sharp knife or a grater, shave the dark chocolate candy bar. Store in a zippered bag in the freezer until ready to use.
- Roughly chop the chocolate covered almonds. Store in a zippered bag in the freezer until ready to use.
- Combine the sweetened condensed milk and cocoa powder in a small but deep bowl. Use a whisk or a fork to thoroughly combine, making sure to break up any pockets of cocoa powder. Whisk until smooth. Stir in the 1/2 dried unsweetened shredded coconut. Cover and refrigerate until ready to use.
To churn the ice cream:
- Pour the custard base into the canister of an ice cream maker and freeze according to manufacturer's instructions.
- When the ice cream is done churning, or when the machine indicates it's time to add mix-ins, pour the chocolate shavings and chocolate covered almonds into the canister and stir (unless your machine stirs for you).
- Remove coconut fudge ripple from the refrigerator and spread a thin layer of it on the bottom of a metal loaf pan or your ice cream container of choice. Pour a layer of the churned ice cream over the fudge ripple and smooth out the top with a rubber spatula. Add another layer of fudge ripple over the ice cream layer and smooth the top. Repeat with remaining ice cream and fudge ripple layer.
- Freeze to desired hardness.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 720Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 225mgSodium: 141mgCarbohydrates: 67gFiber: 4gSugar: 59gProtein: 12g