Serves: 4
Total Calories: 778
1. Preheat oven to 350°. In an 8 x 8 x 2-inch baking pan, combine coconut and nuts. Bake for 6 to 8 minutes or until golden and toasted, stirring frequently. Remove from oven and cool set aside.
2. Meanwhile, in a small saucepan over low heat, stir heavy cream and splenda until splenda dissolves. Remove from heat. Cool to room temperature, stirring several times. Stir in vanilla. If desired, cover and chill.
3. Fold whipped cream into mixture. Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in toasted coconut and nuts. Serve soft or pack to ripen
This Toasted Coconut Ice Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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