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Smooth, creamy, ultra-rich coconut ice cream bursting with chewy bits of spicey candied ginger and nutty, toasted coconut will make you throw your diet out the window. Gladly!

So yesterday we started the daunting task of cleaning out the garage…my Grampa, fortunately, was a very organized and tidy man. But there is no denying 60 years of accumulation in the garage. Among other things, we found a bullet, an ancient camera, a dinosaur coat hanger, an amber McHenry Whiskey bottle from 1870-something, and an ice cream maker! Guess what interested me the most? Grampa tremendously enjoyed infomercials, and was usually convinced of the merit of whatever was being sold. Thus my fortune in discovering an ice cream maker!  Grampa, like everyone in my family, was a fan of ice cream. There was a whole summer of the “ice cream bar”. Every carton of ice cream and every possible topping was set out on the counter after dinner, and Grampa would ask me to get him a scoop of each flavor and a little of each topping. I’m talking strawberrycookiesandcreamalmondjoyginger ice cream smothered in caramelchocolatecoffeesyrupcherriesrainbowsprinkles and of course, a squirt of “spray cream”.

Here we will discuss how to make a much simpler ice cream, but still with enjoyable textures and an amazing flavor. While some ice creams benefit from the addition of egg yolk, the coconut creme in this variety is rich enough on its own. I warn you, this is a serious deviation from my healthy recipes. Nothing in this is even remotely good for you, and I strongly advise if you do eat this, that you run around the block at least thirty times. At least.


Imagine my surprise to discover we own a dairy!

1 cup of milk (if you want to cut back to a mere 29 times around the block, go for skim)

1 1/4 cups cream (half & half = 28 laps, heavy cream = 3,987)

1 can creme of coconut

1/2 cup toasted unsweetened coconut (set oven to 400 degrees, spread coconut on baking tray, and toast about 10 minutes, or until golden)

1/2 cup chopped candied ginger


1) Stir milk, cream, and creme of coconut together…whisk to be sure coconut is thoroughly incorporated.

2) Stir in cooled toasted coconut and ginger.

3) If you have an ice cream maker, pour the mixture in, set in freezer and churn a few times every hour or so, until set, about 5 hours. If you do not have an ice cream maker, freeze in a freezer container, stirring every hour or so, until set.

Serve sprinkled with toasted coconut and candied ginger! And don’t forget about the running.