Dessert

"Interrupted Baker" Coconut Ice Cream is for Dessert.

"Interrupted Baker" Coconut Ice Cream takes 1500 minutes to prepare.

"Interrupted Baker" Coconut Ice Cream takes several minutes to cook.

"Interrupted Baker" Coconut Ice Cream makes 8 servings.

The ingredients for "Interrupted Baker" Coconut Ice Cream are:

15 oz unsweetened coconut milk
15 oz sweetened coconut cream (ie. Coco Lopez)
1 tbsp vanilla extract
1/2 tbsp coconut extract
1/2 tbsp coconut rum (ie. Malibu)
1/2 cup sugar
2 oz baked Double Chip Coconut Drops dough (about 2 cookies, baked in tiny droplet form)
2.5 oz raw Double Chip Coconut Drops dough (about 1 cookie's worth)

Here is how you make "Interrupted Baker" Coconut Ice Cream:

In a medium bowl, whisk together the coconut milk, coconut cream, vanilla, coconut extract, rum and sugar until blended. Refrigerate until well chilled, at least 4 hours.Freeze according to the ice cream maker's instructions. When the mixture is almost frozen, pour the baked and raw cookie pieces into the ice cream maker and just blend into the mixture.Transfer to a lidded container and freeze completely.Number of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for "Interrupted Baker" Coconut Ice Cream is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 413.2

• Total Fat: 35.1 g
• Cholesterol: 3.8 mg
• Sodium: 23.9 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 1.7 g
• Protein: 4.0 g

The dietary needs meet for "Interrupted Baker" Coconut Ice Cream is Vegetarian