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 with my Boozy Chocolate Coconut Ice Cream Sundae. truly, MKR
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Chocolate & Toasted Coconut Boozy Sundae
2014-02-11 13:31:00
Prep Time
3 hr 15 min
Ingredients
- Williams & Sonoma Chocolate Ice Cream Starter
- 1 1/2 cups cold half and half
- 1 1/2 cups cold heavy cream
- 2 cups of unsweetened coconut flakes, plus more to sprinkle on top
- 6 ounces of Godiva Chocolate Liqueur
Instructions
- 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.
- 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.
- 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.
- Serve immediately if you like a softer texture...like frozen yogurt, or freeze for at least 3 hours or up to 3 days for a firmer ice cream.
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This looks so delicious!
xo Jessica
My Style Vita
I agree – this sundae would be perfect any day!
It is so beyond delicious! Coconut and chocolate are my faves!
It’s a sundae right up our alley! xo