There were a few days last week when it really felt like spring here in New Orleans. Dare I even say summer? All I know is that I saw a lot of shorts and sandals for a little while, which got me thinking of ice cream. Honestly, it doesn’t take much to get me thinking of ice cream.
The day that I ended up making ice cream, however, ended up being the day when a cold front swept through, dumping tons of freezing rain on all of those people in their shorts and sandals. I chose to soldier on, ignoring the weather and rejoicing in my tiny amount of free time.
I ended up taking my own advice and toasting up some coconut to go into my coconut milk base. It was definitely the right way to go.
I had made some brownies (the always delicious Moosewood Fudge Brownies, this time without the chocolate chips and with pecans instead of walnuts because there were no walnuts to be found in my house) earlier that week, and the last two brownies were just sitting there on the counter, feeling lonely. What else could I do but chop them up and throw them in there? It was just the right thing to do. Toasted Coconut Brownie Ice Cream. I just couldn’t resist.
2 13 oz. cans of coconut milk (for some reason, the only ones I could find this time were 13.5 oz. each, but I don’t think it caused any problems)
1 3/4 cups sugar
2 tsp. vanilla
1/2 cup shredded sweetened coconut (or unsweetened, or flaked, whatever you want)
2 1/2 leftover brownies (Whatever your favorite brownie recipe is. You already know mine. I usually cut up my 8×8 baking dish into 9 pieces, so each square of brownie is somewhere around 2.5″ square.)
Toast your coconut by spreading it in a thin layer on a baking sheet and putting it into a preheated 350 degree oven for 5-10 minutes. Be sure to watch it closely and stir it often, because it browns up really quick. I only needed 5 1/2 minutes. Chop up 2 of your brownies into little brownie cubes, and then leave the 1/2 brownie to the side for crumbling.
Dump your coconut milk (being sure to avoid spraying coconut milk all over yourself and the kitchen counter, like I did), sugar, and vanilla into a large food processor.
Doesn’t that look a little bit like miso soup? It’s weird. Blend things up until they appear more presentable.
Pour your coconut milk base into your prepared ice cream maker and process according to the manufacturer’s recommendations. You’ll only have to process it for about 30-40 minutes total.
Add the toasted coconut and crumble up that remaining 1/2 brownie piece into the ice cream base when you only have 10-15 minutes left to go on the processing so that they are well-distributed.
While you’re waiting for the rest of the spinning time, put some brownie cubes in your waiting ice cream container. This is how Jeni makes her delicious chunky ice creams, so we are taking a page from her. She is a genius.
When the ice cream is done spinning up, pour a little bit over those brownie pieces, and then put some more brownies on top.
Until there’s no more brownies or ice cream. I made sure to cover the entire thing with a layer of the coconut ice cream base so that the brownies were totally submerged, just to avoid those brownie chunks drying out. Cover the top of the ice cream with a piece of parchment paper and then put on that airtight lid. Allow the ice cream to freeze for at least 8 hours, but overnight is best.
We did end up trying some that night, after 8 hours of freezing, and there was still a bit of graininess to the texture. However, this had completely disappeared by the next day. It’s definitely worth the wait.
The sweetest of the coconut and the richness of the brownies and pecans work really well together, I believe. Dan declared this the best ice cream I’ve made so far. That’s saying something.
Now if only the weather would cooperate.