It’s been really hot and humid in New York for the past few days. I know because I’ve been doing some gardening, and I finish up each planting session drenched in sweat (and caked with dirt). When it’s this hot, I can’t help thinking about ice cream, and not just for dessert. A small scoop is a
great mid-afternoon pick-me-up, and curbs one’s appetite for a big dinner (no doubt you’ve heard of the ice cream diet, which operates on this principle). Because I love toasted coconut in just about anything, I decided to make Toasted Coconut Ice Cream and serve it on top of a simple glazed
brownie. For the ice cream, I toasted unsweetened shredded coconut (available at health food stores) and infused it into cream and milk for 45 minutes. This homemade coconut milk is full of
toasty coconut flavor, and makes for a very coconut-ty ice cream. The brownie recipe is unparalleled—it’s from my friend Judith Sutton— and can be found here. I gussied the brownies up
a bit by glazing them and drizzling them with some melted milk chocolate. Serve one with a scoop of the ice cream on top and you’ll be in chocolate-coconut heaven, I promise.
