Coconut Ice Cream with Raspberry-Rum Sauce

Coconut Ice Cream with Raspberry-Rum Sauce - A tropical vacation in your ice cream bowl! |


Of all the things I cook on a regular basis, two items stand out to me as total blank slates: pasta and ice cream. Pasta is what I use when I have little bits of 20 different ingredients left in the fridge. Everything gets combined, fingers are crossed that it all tastes good together, and a warm and filling meal is on the table. The other blank slate? Ice cream.


I’ve been making ice cream with my parents since back when we used an old wooden barrel ice cream maker that involved rock salt and earplugs. It was before the Internet, so our recipes consisted of a hand-transcribed recipe for a basic batch of vanilla, and whatever else we would stumble across in newspapers or magazines.



Coconut Ice Cream with Raspberry-Rum Sauce - A tropical vacation in your ice cream bowl! |


It was definitely back before this whole artisanal ice cream movement that has swept the nation in the last decade, so the most adventurous we got was mint ice cream with crème de menthe liquor that my Mom and I had to beg the liquor store sales clerk to sell us a few minutes before noon on a Sunday (as at that time, no alcohol could be sold before noon on Sunday in our state). Yep, we broke the law for a batch of homemade ice cream!


Coconut Ice Cream with Raspberry-Rum Sauce - A tropical vacation in your ice cream bowl! |


Now that I have an efficient ice cream maker that doesn’t involve messy rock salt, local gourmet markets with great ingredients, and an extra freezer in the garage to store it all, my ice cream options are basically endless. A blank slate!


This batch marks the first time where I’ve branched out and included a non-dairy milk in my ice cream base. Silk Vanilla Coconutmilk adds a slight tropical touch to this versatile vanilla-coconut ice cream. This coconut-scented ice cream can be used in place of basic vanilla in sundaes and shakes, eaten on it’s own, or topped with a variety of sauces. Here, I used raspberries and spiced rum (bought legally, after noon) to make a quick fruity sauce, and also topped my dessert bowls with a bit of toasted coconut flakes to reinforce that lovely coconut flavor.


Coconut Ice Cream with Raspberry-Rum Sauce - A tropical vacation in your ice cream bowl! |


Want to make your own batch of tropical ice cream? Visit for recipe inspiration and a coupon (that you can even share with three friends) to try Silk Coconutmilk. Also, be sure to connect with Silk on Twitter, Facebook and Instagram, and check out their Coconut Recipes Pinterest Board for even MORE great ideas!


Coconut Ice Cream with Raspberry-Rum Sauce - A tropical vacation in your ice cream bowl! |

Coconut Ice Cream with Raspberry-Rum Sauce


For the Coconut Ice Cream:

  • 2-1/3 cups heavy cream

  • 1-1/3 cups Silk Vanilla Coconutmilk

  • 1 cup whole milk

  • 4 large egg yolks

  • 3 large eggs

  • 1 cup plus 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

For the Raspberry-Rum Sauce:

  • 4 cups fresh or frozen raspberries

  • 1/2 cup granulated sugar

  • 1/2 cup spiced rum

For the Garnish:

  • 1 cup toasted coconut flakes


  1. Make the Coconut Ice Cream: In large saucepan, combine cream, coconutmilk and milk. Heat just to simmering over medium-high heat, stirring occasionally. Remove from heat.

  2. Place egg yolks, eggs and sugar in mixing bowl. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of warm cream mixture to egg mixture. When combined, pour egg mixture into saucepan with remaining cream mixture. Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over large bowl. Stir in vanilla. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).

  3. Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 24 minutes). Transfer ice cream to freezer to harden completely (at least 4 hours).

  4. Meanwhile, make the Raspberry-Rum Sauce: In medium saucepot, cook raspberries, sugar and rum over medium heat 12 to 14 minutes or until you have a thick sauce. Serve warm or chilled.

  5. Serve Coconut Ice Cream topped with Raspberry-Rum Sauce and garnished with toasted coconut flakes.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.