Ice Cream
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Vanilla Ice Cream with White Chocolate Sauce, Pink Sea Salt, & Toasted Coconut–Day 24: Ice Cream Marathon

I have nothing witty to say about today’s flavor.  No cute or embarrassing stories.

I stumbled on this blog and this flavor combination sounded divine—along with looking so soft, heavenly, and girly.

I had to put it on ice cream.  It makes me want to be in a pink Parisian café at a tropical beach.  If that was even possible…

I wish I could say that no coconuts were harmed in the making of this ice cream but that wouldn’t be true.

Today I’m thankful for my husband, the coconut cracker and dog distractor.

Quiz time.  Why are the dogs staring at Mike in the photo below?

A. He had cheese in his hand.
B. He had pepperoni in his other hand.
C. He was making pizza for dinner.
D. All of the above.

If you guessed ‘D’, you would be correct.

It’s a lot easier to make ice cream when the dogs aren’t interested in your every move.

So send your “boys” to make pizza while you sit down and enjoy a dish of this bliss all by yourself.

Vanilla Ice Cream with White Chocolate Sauce, Pink Sea Salt, & Toasted Coconut

1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 2 1/4 c. cream, divided
  • A vanilla bean, seeds scraped out, divided in half
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • 3 oz. white chocolate chips
  • Pink sea salt & toasted coconut for garnish


  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, 1 1/2 c. cream, 1/2 of the vanilla seeds, sugar, and corn syrup. Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  9. Transfer to a container and freeze until firm.
  10. While the ice cream is freezing, bring the remaining cream and vanilla seeds to a boil in a small saucepan. Once it's bubbling, pour the hot cream over the white chocolate in a mixing bowl and whisk until chocolate is melted.
  11. Transfer to a container and refrigerate.
  12. Serve the ice cream topped with the white chocolate sauce, a sprinkle of pink sea salt, and toasted coconut.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


  1. sounds delish. love your photos of the ice cream in the coconut shell and also of the doggies!

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