Coconut Ice Cream With Grand Marnier Apricot Sauce

“This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.”
24hrs 15mins

Ingredients Nutrition


  1. Ice Cream:
  2. Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don’t boil.
  3. Stir in chunks of white chocolate baking squares, allow them to melt.
  4. Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
  5. Remove from heat and let cool in the refrigerator 1-2 hours.
  6. Prepare ice cream machine and add mixture.
  7. Process until completed using manufacturer’s instructions.
  8. Place in freezer for a day.
  9. Sauce:
  10. In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
  11. In a sauce pan add the mixture from the processor.
  12. Add butter.
  13. Heat to a boil, over medium heat; reduce heat.
  14. Stir in Grand Marnier.
  15. The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.

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