Toasted Coconut & Almond Ice Cream

Toasted Coconut & Almond Ice Cream

1 Review
From: EatingWell Magazine, July/August 2008

Toasted coconut and almonds add a flavorful dimension to plain vanilla ice cream.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean
  • ½ cup toasted coconut flakes
  • ½ cup chopped toasted almonds, (see Tip)


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  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1½ cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.
  • Equipment: Ice cream maker
  • Tip: Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 274 calories; 9 g fat(5 g sat); 1 g fiber; 38 g carbohydrates; 10 g protein; 17 mcg folate; 80 mg cholesterol; 36 g sugars; 399 IU vitamin A; 0 mg vitamin C; 266 mg calcium; 1 mg iron; 97 mg sodium; 656 mg potassium
  • Nutrition Bonus: Calcium (27% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ low-fat milk, 2 other carbohydrate, 1½ fat

Reviews 1

May 07, 2014
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By: EatingWell User
275 calories???? Honestly, it sounds good but I would never make this without doing a good bit of modification...This healthy recipe has about the same calories as the super premium ice creams. Pros: like the flavor combo Cons: 275 calories for 1/2 cup!!!!
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