This Samoa ice cream is a no-churn coconut ice cream filled with toasted coconut, swirls of caramel and fudge sauce, and bits of shortbread cookies.
2 cups (240 mL) heavy whipping cream
1–15 ounce can cream of coconut (not coconut milk)
1 cup (85 gm) unsweetened shredded coconut, toasted (see notes)
1 cup (120 gm) crumbled shortbread cookies (see notes)
1/3 (80 mL) cup prepared salted caramel, slightly warmed for drizzling (see notes)
¼ cup (60 mL) prepared chocolate fudge sauce, slightly warm for drizzling (see notes)
To prepare the ice cream
In the bowl of a stand mixer or in a large mixing bowl, beat the whipping cream on low speed until it becomes frothy. Increase the speed to high and beat until stiff peaks form. Once whipped, fold in the cream of coconut until well combined. (Sidenote: If the cream of coconut has large solid clumps in it when you open the can, you can immerse most of the can in a bowl of hot water and then stir it vigorously until the clumps melt.) Fold in the crumbled shortbread cookies and coconut.
Spread about ¼ of the ice cream mixture into a large, quart sized freezer safe container (I use a metal loaf pan). Drizzle in ¼ of the caramel and fudge sauce and then swirl it in slightly by dragging a butter knife or spoon through the ice cream mixture a time or two. Repeat this process 3 times until all of the ice cream, caramel, and fudge sauce has been used. Cover with plastic wrap or foil and allow to set up in the freezer until frozen, about 6 hours or overnight. Ice cream will keep in the freezer if covered for about 2 weeks.
To toast shredded coconut, spread coconut out on a baking sheet and cook in a 350 degree oven, tossing occasionally, until golden brown. This will take anywhere from 5-10 minutes depending on the oven. Do not let burn. Once toasted, remove from pan to cool.
I used Girl Scout shortbread cookies, but you can use any brand (or even homemade!) vanilla shortbread. In a pinch, vanilla wafers would work as well.
I keep a jar of caramel sauce in my fridge to add to recipes like this. I prefer Bobby Flay’s recipe for salted caramel (see blog post for link), but any variety of caramel sauce that you enjoy eating would be fine here.