Chocolate Chunk Coconut Ice Cream

This Mounds Bar n’ Cream – Chocolate Chunk Coconut Ice Cream is decadent and delicious; one of our must have flavors every summer.

Chocolate Chunk Coconut Ice Cream Served in a Glass Dish

I’ve probably mentioned my love for Heath Bars often enough so maybe it’s time I mentioned something new. Second only to Heath Bars are Mounds Bars. I just adore that combination of creamy coconut topped with dark chocolate; hold the nuts please!

On a recent trip to the local H Mart I spied a display of coconut milk and I knew as soon as I saw it what I was going to do. My ice cream maker was begging for some attention and I was ready to comply…this Chocolate Chunk Coconut Ice Cream was the end result and it was fabulous!

I wish I had a story to share about this recipe. Some descriptive text about how much it means to me, or how I’ve loved this ice cream since I was a little girl (ahem, that would be about Butter Brickle ice cream!).

If only the journey to complete this dish included something irreverent or fun…but really it’s pretty doggone UN-melodramatic. I just loved it a lot and thought you would too! How’s that for plain and simple?

Chocolate Chunk Coconut Ice Cream in a Glass Dish

If there is one caveat for this sweet dessert it is to urge you to make it early and have enough time for it to freeze overnight. Not to insure that it’s frozen enough, nope, that that so much.

I just found that the longer period in the freezer allows for the coconut to mellow and soften and sort of absorb some of that creamy goodness. It is seriously To. Die. For. SERIOUSLY!!!

This recipe makes a lot; we filled four quart containers. Still, I believe I shed a tear when it was gone; it is just so dang good. Promise.

I may have a VERY old ice cream maker that’s only worthy as a prop today but I’ll tell you…I should be hired by Cuisinart to sell their ice cream maker.

These newfangled machines with the insert you freeze? No ice? No salt? SO easy. No excuses. I was actually able to do two batches at one time before freezing the bowl again to do two more (which means I’m ordering a 2nd bowl stat).

One funny tidbit I suppose…when I made a trio of ice creams for this backyard barbecue, this one had folks the least interested. The cherry and bourbon chocolate varieties had them much more excited. You see where this is going right?

Of course this is the one they LOVED…as in scarfing down the last few bites under cover of darkness and leaving me with an empty container. There will be payback; those rascals owe me bigtim, but in the meantime…make this; you will not be sorry!

PIN ‘Chocolate Chunk Coconut Ice Cream’

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3.50 from 2 votes

Chocolate Chunk Coconut Ice Cream

Reminiscent of a Mounds Bar; this delicious ice cream combine coconut flavored ice cream with dark chocolate chunks.
Prep Time10 mins
Cook Time8 mins
Inactive Time2 hrs
Total Time2 hrs 18 mins
Course: Ice Cream
Cuisine: American
Calories: 579kcal
Author: Creative Culinary

Ingredients

  • 3 cups sugar
  • Β½ tsp salt
  • 1 can coconut milk
  • 3 cups whole milk
  • 6 lg eggs beaten
  • 2 pints whipping cream
  • 1 Tbsp vanilla
  • 8 oz chocolate chopped or chocolate chips
  • 1.5 cups shredded coconut

Instructions

  • Combine sugar, salt and coconut milk in large saucepan and heat until steaming.
  • Whisk eggs in large bowl and add half of mixture to eggs, whisking as you add.
  • Pour egg mixture back into pan and cook on low until slightly thickened about 3-4 minutes.
  • Refrigerate until thoroughly chilled.
  • Process using ice cream maker; add chocolate and coconut at the end and mix until just combined. Remove from the ice cream maker and put into freezer safe container and freeze until firm.

Notes

This makes a lot of ice cream! I had considered cutting the recipe in half but did not because I didn't have anything else planned for half a can of coconut milk and because I was going to be serving this to a group. [br][br]Halve it if you must but be forewarned...you will wish you had made it all!

Nutrition

Serving: 1cup | Calories: 579kcal | Carbohydrates: 56g | Protein: 7g | Fat: 37g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 173mg | Fiber: 1g | Sugar: 53g

 

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38 Comments

    1. Sure…it will change the texture a bit but I mix up my ice cream lots using anything from cream to half and half to skim; I see no reason why coconut milk wouldn’t work too. If you try it let me know about the results OK?

  1. Since my childhood I’m a ice cream lover.Always looking for a new recipe.Dark chocolaty flavor is on of my most favorite.This recipe seems quite attracting to me for it’s coconut milk & I’m gonna checkout this myself……:)

    1. I did not know that but you have given me a good (or maybe bad?) idea! Do try it…I mean we just LOVED it!

    1. Mine too Tieghan; not that I will ever leave butter brickle but I’ve now got two loves. πŸ™‚

    1. How did I not know that? But I will say this is particularly worthy…swoon on girl! πŸ™‚

  2. I just made mint chip ice cream last night, with mint from my garden. Churned it this morning in my Cuisinart ICE-50BC, which I love (no taking up space in the freezer with the canister) and highly recommend. Thanks for the reminder link to the butter brickle, which is now next on my list. (Also, I’d never heard of Florissant before my cousin moved there a few years ago, so it was funny to see it mentioned in that butter brickle post!) Now I shall have to go run 10 miles. I feel my thighs expanding just looking at these delicious recipes.

    1. Thanks for the morning chuckle…and another reminder of our small world! Enjoy both; I know I sure did!

  3. Ummm……totally mouthwatering!! Love it so much….:) It’s my personal opinion- it can make your folks delighted and can make your leisure sweet. I’m gonna try it as soon as possible.

    1. How I wish I would tweet some over to you Lizzy…I would. You are SO sweet; thanks for always stopping by…Barb

  4. I nearly wore out my first ice cream maker years ago (the freeze the pot variety) and one day decided to spring for the one you flip the switch and it freezes. I love it and never have to remember the pot.

    I haven’t seen a Heath bar for ages – even the import places don’t stock them.

    1. I’m OK with this one…’almost’ got the other but didn’t want to devote the space or deal with a more cumbersome unit; now that everything is in storage I’m doubly grateful! I just want that 2nd bowl. Bad. πŸ™‚

  5. Oooh! Loving this ice cream recipe, B! Have the same flavor combo idea (but paleo, of course) for my ice cream mania I have planned following the holiday weekend and sprinkled thru August. I may make ice cream well into September, LOL! Thanks for sharing! xo

    1. It’s a great combination; seriously one of my most favorites EVER!! I know you’ll do the Paleo crowd proud my friend!

  6. I’m right there with you in the love for Mounds! Chocolate and coconut…two of the best flavors on the planet. Really. And this comes at a really opportune time since I’ve been reading (drooling over) all kinds of ice cream recipes lately. My ice cream maker bowl is in the freezer and ready to churn!

    1. You coconut and me avocados…how could I have known how amazing they were when they looked so weird? πŸ™‚

  7. I love Mounds bars! Way better than Almond Joy πŸ˜‰
    I love my Cuisinart ice cream maker too. The bowl is always in the freezer ready to go. I may have to try this soon, I’m a big fan of custard based ice cream and the flavor combo sounds divine.

    1. What you said? Ditto!! These machines make it so easy there is simply no reason to NOT make ice cream all summer, right? πŸ™‚

    1. Especially when it is SO easy to make. It’s almost dangerously easy; I have to have company coming so I don’t eat it all by myself!

  8. It’s no longer my favorite, but when I was a kid I was really partial to butter brickle, too. As a treat when I was growing up the family would go out for ice cream, and I’d always choose that. (I think we went to the the St. Charles Dairy in Florissant, if I remember correctly – haven’t thought of that for years!) I should try it again – maybe it’s still my favorite and I don’t know it! Anyway, this is a wonderful looking ice cream. I like Mounds bars too (with or without nuts – I’ll eat them either way!). Love the idea of an ice cream with the same flavor. Good stuff! Thanks.

    1. It’s hard for butter brickle to be a favorite since it seems no one makes it for public consummation. Huge mistake! I could have written a couple of your sentences in my story too. Bergen’s Dairy, Florissant, MO. Great reminder of fun childhood memories! I love nuts too but in the contest between Mounds Bars and Almond Joys…the Mounds with the dark chocolate and no nuts wins…guessing I would love this even more with chopped almonds…now there’s an idea!

  9. I think you may have just arrived at my new all-time favorite ice cream recipe! i used to crave Mounds bars, especially in the summer. This takes that craving to a whole new level. I have to make this, and soon.

    1. I thought it sounded good too…but the result was far better than I imagined; so yes, you MUST!

    1. I’ve made a lot of ice creams since getting that machine and have to say Rachel that this was one of the best…I’m sure they would!

  10. I have always always been a Mounds freak! Chocolate and coconut? Oh yes! This ice cream sounds amazing and I’d have certainly nabbed a huge bowl! I wish I had an ice cream machine *sigh* but husband says no. But that may be a blessing in disguise (of evil meanness) because I can eat one truckload of ice cream… it looks like this πŸ™‚

    1. I do love mine but have to be careful to NOT make everything I want because then I would have to eat it all, right? This one was special; I think I miss it even. πŸ™‚

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