The Lovell Table

I am famous for always ending my day with a sweet treat. During the summer time I crave ice cream most often. I love using my ice cream machine to make my own with fresh flavors weekly. This week I made a Caramel Coconut Ice Cream and it was so good I just had to share with you!

Ingredients

• 1 cup coconut sugar
• 1/3 cup water
• 2 & 3/4 cups heavy cream
• 3 tablespoons butter
• 1/2 cup powdered sugar
• 1 cup whole milk
• 1/2 cub Chobani Toasted Coconut Vanilla Creamer (optional)
• 1 cup coconut flakes
• Toasted coconut flakes for topping

Method

1. Make the coconut sugar caramel
   • In a small pot on medium heat bring 1 cup coconut sugar and 1/3 cup water to a boil
   • Let boil for 5 minutes
   • Remove from heat and stir in 3/4 cup heavy cream and butter until combined
   • Pour into heatproof jars and let cool before storing in the fridge
2. Make the ice cream
   • Place whole milk on a stove and heat on medium heat until you see some steam begin to rise (watch very closely, this does not take long)
   • Remove whole milk from the heat and pour over coconut flakes in a heatproof bowl
   • Leave the milk and coconut flakes to sit for 30 minutes
   • Once 30 minutes have passed, whisk in the 2 cups heavy cream and the powdered sugar, optionally you can also whisk in the Chobani Toasted Coconut Vanilla Creamer if using
   • Cover and place this mixture in the fridge for a few hours
   • Pour this mixture into your ice cream machine and mix for 20 minutes (or follow directions for your machine)
   • Once 20 minutes have passed pour 1/4 cup caramel sauce into the machine and let combine
   • Place ice cream in air tight container, pour more caramel over the top and freeze for at least 3 hours
   • Remove from the freezer 5 minutes before serving
   • Serve each ice cream serving with more caramel sauce and toasted coconut flakes over top