Servings: 6

Weight Watcher Smart Points: 33

Preparation Time: 45 Minutes

Cooking Time: 10 Minutes

Ready In: 55 Minutes


  • ¼ tsp. coconut extract
  • 1 c. dried shredded coconut, heaping
  • ½ c. light corn syrup
  • 6 tbsp. Dutch-process cocoa
  • 5 large egg yolks
  • ¾ c. granulated sugar
  • 2 c. heavy cream
  • pinch of salt
  • ½ c. sugar
  • 1 vanilla bean, split in half lengthwise (I used ¼ tsp. ground Tahitian vanilla bean powder)
  • ½ tsp. vanilla extract
  • ¾ tsp. vanilla extract
  • 1 c. whole milk


  1. Preheat oven to 375 degrees
  2. Spread the coconut across the baking sheet and place in oven
  3. Bake for 8 minutes, stirring constantly
  4. Remove from oven when coconut becomes golden brown in color.In a medium saucepan on medium heat, warm milk, 1 c
  5. heavy cream, sugar and salt
  6. Using a whisk, mix until smooth
  7. When mixture slowly starts to bubble, add coconut
  8. Scrape vanilla seeds into mixture or add powder
  9. Cover and remove from heat
  10. Let sit at room temperature for 1 hour (this will build up the flavor- it is an essential step, so don't be tempted to cut the time short).Meanwhile, to make the fudge ripple, whisk together sugar, corn syrup, water, cocoa powder and salt in a medium saucepan
  11. Place over medium heat, whisking constantly until the mixture bubbles around the edges
  12. Continue to whisk until it comes to a low boil
  13. Allow it to boil for 1 minutes, then remove from heat
  14. Allow to sit at room temperature for 10 minutes, the transfer to a bowl and place into refrigerator to cool completely (it must be chilled throughout so it doesn't melt the ice cream later).After an hour has passed, rewarm the milk and coconut mixture
  15. Set a mesh strainer over a large bowl
  16. Pour warmed mixture over top and strain the coconut-infused liquid through the strainer and into the bowl
  17. Press down firmly on coconut, pressing all of the remaining liquid out
  18. Discard the coconut
  19. Pour the mixture back into the saucepan and place over medium heat.In the large bowl, pour remaining 1 c
  20. heavy cream in it
  21. Again, place mesh strainer over top.In a separate small bowl, whisk egg yolks
  22. Slowly add yolks to warmed mixture, whisk until combined
  23. Stir mixture constantly over medium heat
  24. Using a heatproof spatula, scrape the bottom of the pan until the mixture becomes thick and coats the bottom of the spatula (and reaches a temperature of 170 degrees)
  25. Remove from heat and pour over the mesh strainer and into the bowl with the remaining cream
  26. Mix in vanilla and coconut extract
  27. Stir over an ice bath until cool, place in refrigerator to cool completely (30 minutes or so).Freeze according to manufacture's instructions
  28. Remove from ice cream maker and layer fudge sauce and ice cream in an air-tight freezer safe container, taking care not to stir the ice cream and fudge
  29. Chill in freezer for 4 hours before serving.

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