Coconut Ice Cream Bars
by V & V Supremo Foods, Inc.
5 Hours, 30 Min
6
ingredients
Who can resist Ice Cream? Make some amazingly delicious homemade Coconut Ice Cream Bars!
Ingredients
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1 (15 oz.) container plus 6 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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¾ cup coconut cream, (shake can before opening)
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2 ¼ tsp. vanilla extract
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½ cup shredded coconut, toasted
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2 six portion ice cream bar molds
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12 wooden pop sticks
5 Steps to complete
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1Pour into the blender Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Add coconut cream and vanilla extract. Blend for 1 minute at high speed or until ingredients are well incorporated.
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2Place mixture in a medium bowl, whisk in 5 Tablespoons toasted coconut.
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3Pour the mixture into pop molds, leaving about 1/8 inch space from the top. Place ice cream molds in the freezer for 30 minutes.
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4Remove ice cream mold from the freezer; verify that the mix is partially frozen. Insert the pop stick in the center of each ice cream bar, sprinkle ¾ tsp. of toasted coconut on each ice cream bar. Return to the freezer. Freeze all-night or at least 5 hours before serving.
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5To unmold ice cream bars. Carefully submerge the mold about halfway in hot water for 10 to 15 seconds without letting the water touch the exposed part the ice cream bars or until the pops begin to release. What’s your favorite ice cream flavor?
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