I tried a new recipe out of Vice Cream. This coconut macaroon ice cream calls for coconut milk as part of the liquid instead of all water like many of the others. It also had cashews, maple syrup, toasted coconut, and vanilla and almond extract.
Once again I used 3/4 cup of maple syrup instead of the 1 cup it called for. I think the sweetener could be lowered even more in this recipe. It was pretty sweet and very rich. Plain ice cream cones would have been a good palate cleanser.
When I first tasted the ice cream while it was churning I wasn't that impressed. However, after I added the toasted coconut, at the end, I was in heaven. The toasted coconut makes this amazing.
You can change the recipe by adding cocoa and making it a Chocolate Coconut Macaroon but that sounded like to much to me. But after having tasted the original recipe I can only guess that the cocoa makes a great addition. Next time I'll be trying that.