Samoa Ice Cream
Samoa Ice Cream recipe has everything you love about your favorite Girl Scout cookie. Each bite is packed with tons of coconut, chocolate and caramel.
Servings: 8
Calories: 431kcal
Ingredients
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- ½ cup shredded coconut
- ¼ cup chocolate syrup
- ¼ cup caramel syrup
Instructions
- Whip the cream in a large mixing bowl until stiff peaks begin to form.
- Gently fold in the sweetened condensed milk and shredded coconut, being careful not to knock air out of the whipped cream.
- Pour the mixture into a 9x5 inch loaf pan and drizzle the chocolate syrup and caramel syrup on top. Use a knife to swirl the sauces into the ice cream base.
- Drizzle some extra syrup on top and allow the mixture to freeze for five hours before serving.
Notes
You can store this ice cream in the freezer for up to 2 months covered with plastic wrap.
For some extra coconut flavor, you can add a tablespoon of coconut syrup or a teaspoon of coconut extract to the heavy cream before you whip it.
Because there is so much sweetness in the condensed milk and syrups, I like to use unsweetened coconut flakes in this recipe.
Nutrition
Calories: 431kcal | Carbohydrates: 41g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 125mg | Potassium: 285mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1013IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg
