#41 German Chocolate Ice Cream (No-Churn)

You know it's my dad's birthday when... I make German Chocolate Ice Cream. My dad, lover of all things coconut, should be able to celebrate his birthday with some of his favorite things - chocolate, coconut and an hour to relax. So, that's what he got. (I think he almost got an hour of relaxation, anyway... We'll round up.)

Conveniently for my dad (and me), he is the only one in our house who likes coconut besides myself, which is why every Father's Day, birthday, etc., I make him the best coconut-looking dessert I can find. This just happens to be what I came up with this year, for his 30th birthday. (30 times about two...Sorry, Dad.)

No-churn ice cream is seriously SO easy. I've made it before with different mix-ins and no coconut, but the Cream of Coconut absolutely makes the ice cream in this recipe. That and the toasted coconut made it hard for me to pass up a second helping. It's hard for me to pass up actual German chocolate cake, so German chocolate cake in ice cream form definitely wasn't any better.

It takes hardly any time to make, and there are only five ingredients. We have a homemade ice cream maker, but I actually prefer this way because I think it's quicker.

My dad is enjoying his birthday ice cream, and I'm sure he wouldn't be opposed to anyone making their own and trying it, too... Only if you invite him over... Just kidding, but really - this is a super simple and tasty summer ice cream! You must try it!

German Chocolate Ice Cream (No-Churn)

Prep Time: 15 minutes. Chill time: 4 hours. Total time: 4 hours, 15 minutes

Yields: 8x8 or 9x9 pan; about 16 servings

Ingredients:

1 pint (2 cups) heavy whipping cream
*15 oz. can Cream of Coconut (found in aisle with alcoholic mixers)
1/2 cup shredded coconut
1/2 cup chopped pecans
1 cup chocolate chips

Directions:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and spread out coconut and pecans in a single layer. Bake for 5-6 minutes until coconut turns light brown. Remove from oven and set aside.

2. In a large mixer, whip whipping cream on medium-high speed (I did 7 on my 12 levels) for about 3.5 minutes. Increase speed to high (I did 9 on my 12 levels) and whip for another 3.5 minutes until soft peaks form. See the photo of the mixer's beaters above for what the thickness should be. (If you only have a Low-Medium-High setting on your mixer, mix all at high speed until soft peaks form.)

3. Stir in Cream of Coconut until well mixed. Stir in half of each of the coconut, pecans and chocolate chips. Pour mixture into an 8x8, 9x9 or other 2-quart dish. Top with remaining half of coconut, pecans and chocolate chips. Use a knife to gently swirl throughout. (This helps the mix-ins not sink to the bottom.)

4. Cover tightly with lid, cling wrap and/or aluminum foil. Place in freezer for at least 4 hours. (Overnight is best.) Remove from freezer and dish out!


*I used full fat, but I'm sure Lite would work just as well!

Enjoy!


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://www.dessertnowdinnerlater.com/2015/02/no-churn-coconut-ice-cream/