Samoa Ice Cream Recipe
This no-churn Samoa Ice Cream is made with a luscious chocolate ice cream base and is loaded with crushed caramel coconut cookies to create a rich dessert that comes together in minutes!
Servings: 6
Calories: 607kcal
Ingredients
- 2 cups heavy whipping cream
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 14 ounce can sweetened condensed milk
- 1¼ cups crushed Samoa cookies
Instructions
- Using an electric hand mixer on a medium-high speed, beat the cream into stiff peaks. This should take 3-5 minutes.
- Once your cream has formed stiff peaks, add the cocoa powder, vanilla, and sweetened condensed milk. Lower the speed of your mixer to low and gently whisk the ingredients into the whipped cream until smooth and homogenous.
- Use a silicone spatula or large spoon to gently fold your crushed cookies into the ice cream mixture until evenly distributed.
- Transfer your ice cream to a 9x5 inch loaf pan and cover the pan with plastic wrap. Place your ice cream in the freezer and allow it to sit for 4-6 hours or until the center of the ice cream is firm.
- Scoop, serve, and enjoy!
Notes
Whipping the cream into stiff peaks helps give the ice cream a light, fluffy texture. The air that you whip into your ice cream will help give it a more traditional texture and prevent it from crumbling when you scoop it.
You can store your Samoa ice cream in an airtight container in the freezer for up to 2 months.
Nutrition
Calories: 607kcal | Carbohydrates: 56g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 112mg | Sodium: 181mg | Potassium: 449mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1361IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 2mg