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Do feel like Coconut is the new Chocolate? The stuff is everywhere! People are putting Coconut Flavored Syrup in Diet Coke (try it with a little lime, please…it is to die for, truly). Folks are making Coconut Syrup and pouring it all over pancakes and waffles. I’ve seen a fabulous looking Crispy Coconut Chicken I’m dying to try…

and then there is this AMAZING Coconut Ice Cream I am about to share with you today.

It has rocked my world. It is creamy beyond any ice cream I have ever made. The flavor of coconut is gentle and absolutely luscious. You could eat it plain (amazing!), or you could drizzle it with chocolate syrup, a sprinkle of toasted almonds and some shredded coconut and dig into an Almond Joy Sunday of delight and bliss.

If I could, I would marry it.

Or at the very least I am inclined to keep a years supply of the ingredients on hand in case there is a sudden apocalypse and I am forced to live on wheat berries.  I could live on wheat berries, if I knew I could eat this ice cream every once and a while. I could. Really. Cross my heart and hope to die. Which I hope I don’t do if there is an apocalypse any time soon. Maybe you could store some of these ingredients as well. That way if we are the last two people standing…we could share.

I would totally share with you.



Coconut Ice Cream (Almond Joy Sunday)

Time: 10 minutes prep + 30 minutes mixing + 1 hour freezing
Yield: 5 cups
Recipe passed on to me by the beautiful Julie Thomson, originally from Ben and Jerry’s

2 pasteurized eggs, beaten
3/4 C sugar
2 C heavy whipping cream
1 C milk
1 (15 ounce) can Cream of Coconut
Chocolate Syrup (optional)
Sliced Almonds, toasted (optional)
Coconut (optional)



1. Grab a couple of fresh, pasteurized eggs.


2. Crack them into a medium-sized bowl and beat them until fluffy.


3. Add 3/4 cup sugar a little bit at a time, beating the ingredients as you go along. Once all of the sugar is added, beat it for 1-2 minutes or until the mixture thickens up just a bit.


4. Add 2 cups heavy whipping cream, and 1 cup whole milk. Beat it for 1 minute.


5. Grab a can of Cream of Coconut. I found this treasure in the Cocktail Mixer section of my local Walmart. I’ve also seen it at a Smiths (Kroger) Grocery Store near my home. It’s should be easy to locate.


Open the can up and pour it into the mixture. Beat it for another minute.


6. Pour the mixture into an Ice Cream Machine. I used this wonderful Cuisinart recommended to me by my sweet friend Julie.


7. Mix the ice cream according to the manufacturers guidllines.


8. Eat the ice cream, or place it in a freezer safe container  and pop it into the freezer if you would like it to become more firm.


Then scoop it up…


drizzle it with chocolate sauce, if you so dare.


Sprinkle it with a few toasted almonds, if you care for that sort of thing.


Maybe even a dusting of coconut? Whatever suits your fancy, throw it right on top, won’t you?



About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. I’m not sure, but I think a gently coddled egg will work in place of pasteurized eggs. To coddle an egg, let it come to room temperature (30 minutes out of the fridge should do it, put it in a coffee cup and pour boiling water over it. Let it set for 1 minute then put it in ice water so it doesn’t start to harden up; we just want the scaries dead.

  2. Jana a coddled egg is a cooking method In cooking, coddled eggs are gently or lightly cooked eggs.

    You cannot pasteurize eggs at home. Just google how to coddle an egg.

    I use the store bought eggs and haven’t had a problem. With all the raw cookie dough I ate as a kid and all the farm fresh eggs I got from my grandma I should be dead.