Philly-Style Toasted Coconut Ice Cream

Here’s another super-simple Philly-Style (no egg) ice cream recipe for you to try. I brought a sampling of ice creams to a family get-together and I was really surprised that most people preferred this Toasted Coconut flavor, including those who typically don’t care for coconut!

Items used to make this recipe:

(affiliate links)

• Xanthan gum https://amzn.to/3iv8htm

• ice cream machine https://amzn.to/2D8TeFv

• ice cream storage containers https://amzn.to/2VKh152

• ice cream scoop https://amzn.to/3gn8j4y

• deli containers https://amzn.to/3gsYeDl

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Philly-Style Toasted Coconut Ice Cream

makes 1 1/2 quarts

Printable Recipe

Ingredients

• 1/2 cup sweetened shredded coconut

• 1 cup unsweetened shredded coconut

• 3 cups heavy cream

• 1 cup whole milk

• 1/2 cup light corn syrup

• 1/2 cup granulated sugar

• 1/2 teaspoon fine salt

Directions

1. In a medium skillet over medium heat, toast sweetened coconut, stirring constantly, until golden brown and fragrant (about 5 minutes); immediately transfer coconut to a bowl/plate and set aside until completely cool, then cover with plastic and reserve until needed (will be at least 12 hours later).

2. In the same skillet, repeat step 1 with the unsweetened coconut, but instead of transferring it to a bowl/plate, transfer to a medium saucepan and proceed with step 3.

3. In a medium saucepan containing the toasted unsweetened coconut, add the cream, milk, corn syrup, sugar, and salt; bring to a simmer, then turn off the heat and steep for 1 hour.

4. Strain unsweetened coconut out of cream mixture, press well to get as much of the cream mixture as you can; discard the strained unsweetened coconut.

5. Pour ice cream base into an airtight container and chill for at least 12 hours (24 hours is even better - can be made several days in advance).

6. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding reserved toasted sweetened coconut during the last minute or two of churning.

7. Transfer to ice cream to an airtight container and store in the freezer.

Note

• This ice cream freezes very hard - allow to soften at room temperature for 10-15 minutes for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900w microwave).

David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz