Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup shredded coconut
- 1/2 cup chopped almonds
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 pint vanilla ice cream
- 1/2 cup chocolate chips
- 1/4 cup coconut oil
Special equipment needed:
- Ice cream maker
- 6-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- Double boiler
Step-by-step instructions:
1. In a mixing bowl, combine sweetened condensed milk, heavy cream, shredded coconut, chopped almonds, vanilla extract, and salt. Mix well.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
3. Line a 6-inch round cake pan with parchment paper. Pour the ice cream into the pan and smooth the top with a rubber spatula. Freeze for at least 2 hours or until firm.
4. In a saucepan, melt the chocolate chips and coconut oil over low heat, stirring constantly until smooth.
5. Remove the ice cream from the freezer and invert onto a serving plate. Remove the parchment paper.
6. Pour the melted chocolate over the ice cream, covering the top and sides completely. Freeze for another 30 minutes or until the chocolate is set.
7. Serve the Coconut Macaroon Ice Cream Bomb sliced into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Ice cream maker: Follow manufacturer's instructions
Freezer: 0°F (-18°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 38g
Protein: 6g
Sugar: 34g
Sodium: 200mg
Substitutions for ingredients:
- Almonds: You can use any other nuts such as pecans, walnuts, or hazelnuts.
- Vanilla ice cream: You can use any other flavor of ice cream such as chocolate, strawberry, or mint.
- Chocolate chips: You can use any other type of chocolate such as dark chocolate or white chocolate.
Variations:
- Raspberry Coconut Macaroon Ice Cream Bomb: Add 1 cup of fresh raspberries to the ice cream mixture before churning.
- Chocolate Coconut Macaroon Ice Cream Bomb: Add 1/2 cup of cocoa powder to the ice cream mixture before churning.
- Peanut Butter Coconut Macaroon Ice Cream Bomb: Swirl 1/2 cup of peanut butter into the ice cream mixture before freezing.
Tips and tricks:
- Make sure the ice cream mixture is well-chilled before churning to ensure a smooth and creamy texture.
- Use a sharp knife to slice the ice cream bomb for clean cuts.
- You can make the ice cream bomb up to 3 days in advance and store it in the freezer until ready to serve.
Storage instructions:
Store the Coconut Macaroon Ice Cream Bomb in the freezer for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
- Serve the Coconut Macaroon Ice Cream Bomb on a cake stand for an elegant presentation.
- Garnish with fresh berries or toasted coconut flakes.
Garnishes:
- Fresh berries
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Coconut macaroons
- Chocolate truffles
Troubleshooting advice:
- If the ice cream mixture is too thick, add a splash of milk to thin it out.
- If the chocolate sauce is too thick, add a little more coconut oil to thin it out.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before preparing the recipe.
- Use pasteurized eggs if you are concerned about food safety.
Food history:
Coconut macaroons are a traditional Jewish dessert that originated in Italy in the 9th century. They were originally made with almond paste and were called "amaretti." Over time, the recipe evolved to include coconut and became known as "macaroons." Today, coconut macaroons are a popular dessert all over the world.
Flavor profiles:
Sweet, creamy, nutty, and chocolatey.
Serving suggestions:
Serve the Coconut Macaroon Ice Cream Bomb as a show-stopping dessert for any occasion.
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