This coconut ice cream with a swirl of passion fruit butter is a tropical treat in a bowl. What more is there to say?
Guessipe
- 1 cup grated sweetened coconut
- 2 cups heavy cream
- 2 cans (13.5 oz each) coconut milk
- 2/3 cup sugar
- 1/4 tsp salt
- 3/4 cup passion fruit butter
Spread the coconut on a parchment-lined baking sheet. Bake at 350 degrees F until golden (about 5 minutes), stirring halfway through. Remove from the baking sheet and set aside.
Bring the heavy cream, coconut milk, sugar, and salt to a boil. Stir in the toasted coconut. Reduce the heat and simmer gently for 10 minutes, stirring occasionally.
Pour the mixture through a fine-mesh strainer, pressing down on the coconut to extract as much of the flavor as possible. Refrigerate the cream mixture until thoroughly chilled.
Spread the pressed coconut on a parchment-lined baking sheet and bake at 350 degrees F until golden (about 15 minutes), stirring every 5 minutes. Store in the refrigerator to sprinkle on top of the ice cream when serving.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes).
Transfer 1/3 of the ice cream to a chilled glass container. Dollop 1/3 of the passion fruit butter onto the ice cream. Add another 1/3 of the ice cream and dollop more passion fruit butter. Add the rest of the ice cream. Dollop the remainder of the passion fruit butter. Swirl with a knife.
Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving. Serve sprinkled with the toasted coconut.
