Mounds Bar Ice Cream
If you love Mounds candy bars as much as I do, you need to make this Mounds Bar Ice Cream! Made with lots of coconut and dark chocolate, it's a candy lover's dream!
Prep Time25 mins
Cook Time10 mins
Chilling Time9 hrs
Total Time35 mins
Servings: 1 quart
- 2 1/2 cups heavy cream
- 1 cup coconut milk (full fat)
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 tsp vanilla extract
- 3/4 cup shredded coconut
- 3/4 cup dark chocolate chips
In a medium saucepan, heat cream, coconut milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
Lightly whisk egg yolks in a separate bowl.
Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.
Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
Cover the bowl with plastic wrap and refrigerate until chilled, at least 5 hours.
Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in vanilla extract, shredded coconut, and dark chocolate chips when ice cream is almost done processing.
When ice cream is frozen, remove to airtight containers and put in freezer for at least 4 hours to continue to harden.
If desired, top ice cream with toasted shredded coconut.