Coconut Ice Cream Bars

Ingredients

Directions

1. 1

   Pour V&V Supremo® Crema Supremo® Brand Mexican Sour Cream into a blender. Add the coconut cream and vanilla extract. Blend on high speed for 1 minute, or until well incorporated.

2. 2

   Place the mixture in a medium bowl and whisk in 5 tbsp. of toasted coconut.

3. 3

   Pour the mixture into the ice cream bar molds, leaving about ⅛ inch of space from the top. Place the molds in the freezer for 30 minutes.

4. 4

   Remove the molds from the freezer and verify that the mixture is partially frozen. Insert a pop stick in the center of each ice cream bar and sprinkle ¾ tsp. of toasted coconut on each one. Return the molds to the freezer and freeze overnight, or at least 5 hours, before serving.

5. 5

   To unmold the ice cream bars, carefully submerge each mold about halfway in hot water for 10 to 15 seconds, or until the bars begin to release. Do not let the water touch the exposed part of the ice cream bars.