Mint chocolate chip is such a classic flavor and it’s easy to make at home. You’ll only need 4 ingredients and an ice cream freezer. Like my other ice cream recipes, this one requires no cooking.
Coffee ice cream is one of my favorite things in the whole world. I used to buy pints of Haagen-Dazs and eat it straight from the carton. Ben and Jerry’s Coffee Coffee BuzzBuzzBuzz got me through one of my pregnancies. (Interestingly, that child is my youngest coffee drinker.) Blue Bell Mocha Madness has called my name many times recently. I really like coffee ice cream. And I’m very happy that my homemade version turned out with that perfect touch of coffee flavor and creamy coffee color.
I’ve been looking for a great chocolate ice cream recipe for quite a while. I’ve tried several recipes and made up several, but I finally discovered a perfectly chocolatey, smooth ice cream. It’s easy and has only three ingredients.
Grab a pink paper lei – this ice cream tastes like a Hawaiin vacation! Or as I imagine it anyway, since I’ve never been to Hawaii.
Homemade ice cream is easy to make, especially if you have a Cuisinart countertop ice cream maker. But even if you’re using a regular ice cream maker with the ice and salt, you’ll want to try this.
Gather up your ingredients:
1 can Cream of Coconut – found in the aisle with drink mixes (like pina colada and margarita)
2 cups half & half
a handful each – coconut, macadamia nut pieces, chocolate shavings. The mix-ins should be approximately 1 cup all together.
This amount will make 1 Cuisinart freezer full. If you’re using a regular freezer that makes a gallon, you’ll need to double the recipe. You may also be able to use more than 4 cups of half & half in a regular freezer, but that should still work. You just get more ice cream.
Keep in mind that the ingredients in the bowl are for two Cuisinart freezers, or the amount you would use for a regular freezer. Use half that if you’re only making one Cuisinart or similar freezer.
I found the macadamia pieces in the baking aisle. I was going to buy almonds and they do taste good in this ice cream, but I couldn’t pass up macadamias.
For the chocolate shavings, I used 1 square of semi-sweet chocolate. (Two if you’re doubling) I put it in the microwave for about 5-10 seconds, just to make it a bit softer, but not melted at all. Then I shaved it with a vegetable peeler. I’m sure there is a better way to get chocolate shavings, but I dont’ know what it is. I don’t use the whole square of chocolate. It becomes too hard to hold onto without shaving my fingers. I told you there must be a better way. If you know it, please tell me.
Stir the cream of coconut, half & half together. Pour into the freezer and follow your freezers directions. A few minutes before the ice cream is done, add the nuts, coconut and chocolate shavings.
You can eat this right away, or put it in a container and freeze it for later. Some home made ice creams can be very hard after they are stored in the freezer, but this one dips easily.
Normally, I have no self-control when it comes to ice cream but I made this especially for my Dad and I haven’t eaten any of it. Well, if you don’t count licking the spoons and scraping down the sides of the freezers. I even poured the scoops I photographed back into the container. It will be packed on dry ice and carted off to Dad this weekend. I hope he’ll share.
Coconut Macadamia Ice Cream
- 1 can Cream of Coconut – found in the aisle with drink mixes like pina colada and margarita
- 2 cups half & half
- 1/4 cup chocolate shavings
- 1/4 cup macadamia nut pieces
- 1/4 cup shredded coconut
- Stir cream of coconut and half & half together until well blended.
- Pour into ice cream maker and freeze according to instructions.
- When ice cream is nearly done freezing, add the other ingredients.
- Serve right away or allow to harden in freezer.