August 16, 2013

Coconut Caramel Swirl Ice Cream {No Machine Needed} ~ #IceCreamWeek



Thank you for stopping by my third post for #IceCreamWeek!  Today I'm happy to bring you Coconut Caramel Swirl Ice Cream ... and, oh my goodness, this stuff is absolutely drool-worthy.

And so ...
Welcome to #IceCreamWeek! 
 Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

 This amazingly delicious Coconut Caramel Swirl Ice Cream actually all started with the easy 3-Ingredient Creamy Coconut Ice Cream I shared on Monday.  Once I tasted how totally yummy the 'original' coconut ice cream version was, I just had to experiment with it.  'Cause that's just what I do.

And so this caramel swirl version was born.


Now, while the Coconut-Almond Fudge Ripple version I shared on Wednesday is divine ... I love this Coconut Caramel Swirl even more!  I mean, this stuff is the lick-your-computer-screen kind of good.

Or as my hubby described it ... it's simply dripping with deliciousness!  {I know, I know ... bad pun with this photo.  But it's at least a teeny tiny bit funny, right?}


Not sure about the flavor combination of coconut and caramel?  Don't be afraid ... it's sooooooo good.  Try it.  I think you'll be amazed at how ... well ... amazing it is.

And believe me, I will keep experimenting with this ice cream method.  Oh, so many possibilities just waiting to be dreamed up.

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Coconut Caramel Swirl Ice Cream
Source:  A Tracey original

Ingredients
  • 1 c. (8 oz.) whipping cream or heavy cream
  • 3/4 c. (6 oz.) cream of coconut*
  • 1/2 c. sweetened flaked coconut
  • 1/4 c. caramel ice cream topping
Directions
  1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until medium-to-stiff peaks form. Gently stir in the cream of coconut and sweetened coconut.
  2. Spoon into a freezer-safe container. Drizzle the caramel ice cream topping over the coconut mixture. Drag and twist a knife through the caramel to create swirls (do not stir).
  3. Cover and freeze for about 4 hours or overnight.
*The stuff found in the drink mixer section of the grocery store, not coconut milk.

Enjoy!


If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Strut Your Stuff SaturdaySaturday Show & TellSweet & Savory SaturdaysShow Stopper SaturdayCreativity Linky PartyNifty Thrifty SundayMarket Yourself MondayMarvelous Mondays, Monday FundayMake the Scene MondayThe Inspiration ExchangeCast Party WednesdayWhimsy Wednesdays, Thursday's Treasures.

14 comments:

  1. Caramel and coconut is one of my favorite combinations. That ice cream sounds wonderful!

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  2. has anyone tried to make ice cream with full coconut cream in a can - my husband cannnot have heavy cream - dairy issue - just wondering if this has ever been tried - I know you can use it to make whipped cream which you also use heavy cream to do the same thing?

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    Replies
    1. I haven't tried it ... but I say give it a go! I would think if you can use cream of coconut to make whipped cream, then it may just work for making ice cream without dairy. The open question is how solid it would freeze without combining it with the whipped cream.

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  3. Coconut caramel swirl???? I think I just found my new favorite ice cream flavor!!!

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    Replies
    1. Hee, hee ... thank you, Liz! It is indeed MY favorite of the coconut ice cream variations I created for Ice Cream Week.

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  4. I'm fine with things that drip with deliciousness.

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  5. Squee, I love this. I'm a huge coconut fan. Add caramel and I'm in heaven. Thanks for joining us. xx

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  6. Caramel is my most favorite flavor...over chocolate! Sounds strange, I know! But this ice cream is calling my name...love this creation! Pinning!

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  7. We have been on an ice cream kick this summer, this is the first year we have made homemade ice cream. So we are definitely hooked. I can't wait to try this recipe. Thank you so much for sharing this with the Less Laundry, More Linking Party.

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  8. It IS dripping with deliciousness! Love this flavor combo and the fact that you don't need an ice cream maker!

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  9. Hi! I live in korea, and I cannot find cream of coconut. Do you think this recipe would work without all the coconut ingredients?

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    Replies
    1. Hi! You can replace the cream of coconut with sweetened condensed milk. The sweetened condensed milk will provide the sweetening the ice cream needs and produce the same texture that the cream of coconut would have. You just won't have as strong a coconut flavor ... but it will still be good!

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  10. Can I make this in an Ice Cream Maker with the frozen bowl?

    ReplyDelete

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