Coconut Vanilla Ice Cream Recipe & Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Giveaway

Written by Diana - July 22, 2013 5 Comments

Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July).  We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.

I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there.  Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.

Coconut Vanilla Ice Cream - Cookerati

The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid.  It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple.  The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.

Coconut Vanilla Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Make Coconut Vanilla Ice Cream using pure vanilla extract, coconut milk and sugar. It's a sweet delicious treat.
Author:
Recipe type: Ice Cream
Cuisine: American
Serves: 6
Ingredients
  • ½ cup heavy cream
  • ¾ cup caster sugar* (baker’s sugar)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ½ cup sweetened flaked coconut, toasted (garnish)
Instructions
  1. In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
  2. Place in refridgerator for at least one hour.
  3. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
  4. While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly.
  5. Cool and store until ready to use.
Notes
**To toast coconut: preheat oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
*If baker's sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

 

 

Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.

 

How to Enter:

This contest will run through Midnight, EST Augus 1, 2013. US residents only.

Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own.  (One Entry only)

Extra Entries:

1. Like the Cookerati Facebook Page - leave your facebook name in the comments and let us know.

2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).

Maximum of three entries total. (One of each type.)

 

Disclosure:  I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review.  My opinions are my own.

 

 

Read the Comments

5 Outstanding Responses to "Coconut Vanilla Ice Cream Recipe & Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Giveaway"

    Susan Christy on July 23, 2013 at 10:39 am

    Eggplant Parmesan – I would like to try that since the acid is tomatoes is starting to bother me a bit from time to time.

    Susan Christy on July 23, 2013 at 10:41 am

    Like the Cookerati Facebook Page

    Teresa Young on July 27, 2013 at 4:20 pm

    I’d like to try the Vanilla Peach Nut Bread.

    Meryl on July 30, 2013 at 5:21 am

    I’d make vanilla ice cream.

    Louis on July 30, 2013 at 5:22 am

    Vanilla cheesecake.

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