No-Churn Samoa Ice Cream
No-churn toasted coconut ice cream base swirled with caramel ribbons, gooey toasted coconut-caramel clusters, decadent hot fudge, and crunchy shortbread crumbles. This tastes just like Samoa cookies in ice cream form!
Servings 6 Cups (12 servings)
Ingredients
Baked Shortbread Crumbles
- 3/4 Cups (90g) cake flour
- 2 1/2 Tbsp (32g) granulated sugar
- 1/8 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp (42g) unsalted butter, melted
- 1/2 tsp pure vanilla extract
Caramel Sauce
- 1 Cup (200g) granulated sugar
- 6 Tbsp (85g) unsalted butter, room temperature, cut into cubes
- 1/2 Cup (120ml) heavy whipping cream, room temperature
- 1/2 tsp salt
Toasted Coconut Ice Cream
- 2 Cups (240ml) heavy whipping cream, cold
- 14 Oz sweetened condensed milk
- 1 tsp Amoretti toasted coconut extract or coconut extract
- 1 tsp pure vanilla extract
Additional Add-Ins
- 1/2 Cup sweetened shredded coconut, toasted*
- 1/2 Cup hot fudge sauce**
Instructions
Bake the Shortbread Crumbles
- Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the ice cream assembly.
Make the Caramel Sauce
- Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes.
- Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes.
- Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt.
- Let the caramel cool to room temperature before using it in the ice cream assembly.
Prep the Additional Add-Ins
- In a small bowl, mix 1/2 Cup of the caramel sauce with the toasted coconut and set aside. Place the hot fudge sauce into a piping bag and snip off the end.
Make the Toasted Coconut Ice Cream
- Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes before you begin.
- Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream, sweetened condensed milk, Amoretti toasted coconut extract, and vanilla extract. Beat with a hand mixer (or using the whisk attachment on your stand mixer) on high speed until thick and creamy, about 7 minutes.
- Using a rubber spatula, gently fold in the remaining caramel sauce to create ribbons in the toasted coconut ice cream mixture.
- Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the caramel-toasted coconut mixture by the spoonful on top. Pipe on 1/3 of the hot fudge sauce and sprinkle a few handfuls of shortbread crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
- Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!
Notes
*To toast the coconut: preheat the oven to 325F. Spread sweetened shredded coconut onto a parchment lined cookie sheet and bake for 5-10 minutes, shaking the pan halfway through.
**You can use store bought hot fudge sauce (I use Hersheys brand) or use a homemade recipe of your choice.
Make Ahead Tips:
- You can bake the shortbread crumbles ahead and store them in an airtight container in the refrigerator for up to one week.
- You can make the caramel sauce ahead and store in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, reheat it in the microwave in 15 second intervals until it reaches room temperature.