Double Coconut Samoa Ice Cream

It's Girl Scout cookie time once again, and this year I ordered a couple boxes each of Samoas and Thin Mints (which, by the way, when did we stop calling those Grasshopper cookies? That was a much more fun name). I love the flavors of coconut, caramel and chocolate in the Samoas, as well as the chewy texture from the caramel and coconut. When I heard about a limited-time-only Samoa ice cream made by Edy's, I knew I had to make some myself!

After looking around online and consulting my Ben and Jerry's recipe book, I came up with a recipe I thought would work. I decided to go all the way with the coconut flavor, with a coconut flavored ice cream, toasted coconut mixed in, and the coconut in the cookies. Many recipes suggested using canned coconut cream, which I've never used and didn't have on hand. But I usually have a can of coconut milk in the cupboard and I figured that would work. Luckily I was right!

If I had more prep time, I would have added a fudge or caramel ribbon (or both?) by spreading a layer of fudge between the churned ice cream before freezing. In this case, I just decided to top the ice cream with chocolate and caramel syrup afterward. The result was very coconutty and just fantastic. A great way to enjoy my favorite Girl Scout cookie flavor!

Double Coconut Samoa Ice Cream

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup canned coconut milk (shake well before opening)
1 tsp vanilla extract
1/4 tsp salt
1 cup shredded coconut flakes
7 Girl Scout Samoa cookies

Make sure all ingredients are chilled, taken directly from the fridge before use. In a medium bowl, use a hand mixer on medium-high speed to beat eggs until light and fluffy, about 2 minutes. Beat in sugar until well blended, 30 seconds more. Blend in the cream, coconut milk, vanilla and salt.

Pour mixture into ice cream maker and freeze according to manufacturer's instructions. Usually this means churning about 20-30 minutes.

While ice cream is churning, heat oven to 350 degrees. Spread coconut flakes evenly on a baking sheet, then toast in oven until fragrant and light brown, about 5-7 minutes. Stir it around at least once to ensure even toasting, and keep an eye on it so it doesn't burn!

Chop Samoa cookies into bite sized pieces, about 8-10 pieces for each cookie.

When ice cream is finished churning, fold in 3/4 cup of coconut flakes along with chopped cookies. Pour soft ice cream into plastic containers and put in freezer to harden for at least 4 hours. (If you choose to add a fudge or caramel ribbon, pour 1/3 of soft ice cream into container, then drizzle or spread fudge sauce, then pour 1/3 of ice cream, layer more fudge, and top with last of ice cream.)

To serve, top with additional toasted coconut and chocolate and caramel syrup, if desired.

Recipe adapted from Ben and Jerry's.

1 comment:

  1. You are amazing Angie! Can't wait to try it....yum!!