Candy bar or ice cream? If this is the toughest decision you’ll make today, I’m going to wager that you have a pretty sweet life (literally). To be fair, it is a seriously difficult question… But one that shouldn’t really require too much thought in the dead heat of summer, right? Ice cream wins. Always.
But sometimes you don’t actually have to choose between the two. I’m a Mounds Bar fanatic (I enjoy Almond Joys, too, but you know… sometimes you feel like a nut and sometimes you don’t) and have been dreaming of a homemade Mounds Bar ice cream for some time now. I briefly considered freezing a couple of Mounds Bars and mixing them into vanilla ice cream, but then I decided to make a Mounds Bar ice cream from scratch instead, hoping that all the flavors would still be there. They were.
The ice cream has a cream, coconut milk, and egg base with coconut shreds and dark chocolate chips mixed in. It’s a simple ingredient list that packs a ton of coconut power. You do need an ice cream maker for this one, but I promise that if you get one it will be the best idea you had all summer. By the time September hits, you’ll have every one of your favorite candy bars turned into an icy frozen treat.
Mounds Bar Ice Cream
- 2½ cups heavy cream
- 1 cup coconut milk (full fat)
- ¾ cup sugar
- 5 egg yolks
- ½ tsp vanilla extract
- ¾ cup shredded coconut
- ¾ 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.
Makes about 1 quart ice cream.
About the Author
Susie Anderson and Chelsee Adams are the friends behind We Are Not Martha, a Boston-based food and lifestyle blog started five years ago. On their blog, they write about their adventures in the kitchen and work to bring their readers inventive recipes that don’t take all day to make. They love Martha Stewart, but don’t worry—they’re not going to make you work as hard!