Saturday, February 13, 2016

Coconut and Dark Chocolate Combine for Mounds Bar Ice Cream

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PARADE

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 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. 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.

The recipe is here.

We Are Not Martha
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