Samoa Ice Cream

Photo by Roxie B.
Adapted from bakingbites.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bakingbites.com

Ingredients

  • 3-oz dark chocolate, melted

  • approx 12 Lorna Doon cookies

  • 1

    14-oz can sweetened condensed milk

  • 2 1/2

    cups half & half

  • 2

    tbsp sugar

  • 2

    tsp vanilla extract

  • 3/4

    cup caramel sauce

  • 2/3

    cup toasted coconut

Directions

Dip shortbread cookies in melted chocolate and place on a sheet of wax paper. Refrigerate until chocolate is form, about 20 minutes. Whisk sweetened condensed milk, milk, sugar and vanilla in a large bowl until blended. Chill for 15 minutes. Pour ice cream mixture into ice cream maker and prepare according to the machine’s directions. When the ice cream is done, transfer to a large freezer-safe container. Chop chocolate-dipped shortbread cookies and stir into ice cream. Stir together caramel sauce and toasted coconut and drizzle into ice cream to create a swirl. Chill for at least 45 minutes in the freezer before serving to allow ice cream to set up.

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