Chocolate & Toasted Coconut Boozy Sundae

True I did make this sundae to be a Valentine’s Day treat, however let’s be honest.  Chocolate, toasted coconut, and a little Godiva liqueur is the perfect way to celebrate any day, not just the day of hearts and flowers.  So indulge away my Loves.  truly, MKR

Photo Rustic White  ||  Gelato Cup Waiting On Martha

Chocolate & Toasted Coconut Boozy Sundae
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Prep Time
3 hr 15 min
Prep Time
3 hr 15 min
  1. Williams & Sonoma Chocolate Ice Cream Starter
  2. 1 1/2 cups cold half and half
  3. 1 1/2 cups cold heavy cream
  4. 2 cups of unsweetened coconut flakes, plus more to sprinkle on top
  5. 6 ounces of Godiva Chocolate Liqueur
  1. Spread coconut flakes on a cookie sheet and place in an oven or toaster oven, and broil for about 5 minutes. They will toast quickly though so keep an eye on it. You want the flakes to turn a golden brown. Remove from oven and let cool.
  2. In a large bowl, whisk together the Williams Sonoma ice cream starter and half and half until the starter has dissolved. Stir in the cream.
  3. Transfer the mixture to an ice cream maker and begin freezing according to the manufacturers instructions. During the last 3 minutes or so of freezing add in coconut and Godiva Chocolate Liqueur. Freeze an additional 3 minutes.
  4. Serve immediately if you like a softer frozen yogurt, or freeze for at least 3 hours or up to 3 days for a firmer ice cream.
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