Chocolate & Toasted Coconut Boozy Sundae
February 7, 2014
Food & Drinks
With all the heat that Valentine's Day inevitably brings, it's best to have a way to cool down.  With that in mind, I've created the most decadent of sundaes.   By combining some of my favorite flavors, chocolate and coconut, and adding just enough Godiva Liqueur to make it interesting, this sundae is sure to appeal to your sinful side. For more, head over to Waiting on Martha!
Chocolate and Toasted Coconut Boozy Sundae
Prep Time
195 Minutes
Cook Time
Total Time
195 Minutes
Williams & Sonoma Chocolate Ice Cream Starter 1 1/2 cups cold half and half
1 1/2 cups cold heavy cream 2 cups of unsweetened coconut flakes, plus more to sprinkle on top
6 ounces of Godiva Chocolate Liqueur
Spread coconut flakes on a cookie sheet and place in an oven or toaster oven, and broil for about 5 minutes. They will toast quickly though so keep an eye on it. You want the flakes to turn a golden brown. Remove from oven and let cool.
In a large bowl, whisk together the Williams Sonoma ice cream starter and half and half until the starter has dissolved. Stir in the cream.
Transfer the mixture to an ice cream maker and begin freezing according to the manufacturers instructions. During the last 3 minutes or so of freezing add in coconut and Godiva Chocolate Liqueur. Freeze an additional 3 minutes.
Serve immediately if you like a softer frozen yogurt, or freeze for at least 3 hours or up to 3 days for a firmer ice cream.