Whenever Girl Scout cookie season rolls around, I have to have the Samoas (aka Caramel deLites). The toasted coconut covered in chewy caramel, the chocolate drizzle, the shortbread cookie crust – these little cookies are everything wonderful. So when Amoretti sent me their Toasted Coconut Extract and told me to get creative with recipe writing, Samoas were quick to come to mind. And instead of trying to make a copycat Samoa recipe, I decided to transform everything I love about them into a no-churn ice cream recipe that’s perfect for Summer. Spoiler alert: it was all that I hoped it would be and I couldn’t stop eating it. 

This no-churn Samoa ice cream starts with the most delicious toasted coconut ice cream base. It’s so easy to make – just whip up some heavy whipping cream, sweetened condensed milk, Amoretti Toasted Coconut Extract, and a little vanilla extract for good measure. I’m pretty blown away at how the extract adds the toastiness of toasted coconut and keeps the coconut flavor super authentic. After making the toasted coconut ice cream base, I gently folded in some caramel sauce ribbons and took things a step beyond. This made the perfect ice cream base for all the Samoa toppings I added in next. 

To capture the essence of Samoa cookies without actually adding them into the ice cream, I started by mixing together equal parts caramel sauce and toasted coconut. This made gooey toasted coconut caramel clusters that taste just like the Samoa cookie topping. I swirled those into the ice cream along with hot fudge sauce and baked shortbread crumbles. After freezing it all together for 6 hours, this ice cream is the perfect creamy consistency, packed with toppings in every bite, and tastes JUST like Samoa cookies in ice cream form. I am so pleased with this recipe! 

The best part about this ice cream recipe is you can make it any time you’re craving Samoas during the Girl Scout Cookie off-season (like now!). I will warn you though: this ice cream is completely addicting. I found myself thinking about it so much that I had to have a bowl of it every night until it was gone. The perfect toasted coconut ice cream base swirled with caramel, those gooey toasted coconut caramel clusters, the decadent hot fudge ribbons, the crunchy shortbread crumbles – it’s all so perfect and I hope you love this recipe as much as I do! 

The Amoretti Toasted Coconut Extract really gives this ice cream base the perfect flavor. Be sure to use my discount code: SPARROWCOFREESHIP for free shipping when you shop!

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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!

Prep Time 45 minutes

Cook Time 1 hour

Freeze Time 6 hours

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
• 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 stiff peaks form, about 5 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:

1. You can bake the shortbread crumbles ahead and store them in an airtight container in the refrigerator for up to one week. 
2. 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. 

Storage Tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Churn Samoa Ice Cream appeared first on Sugar & Sparrow.

I’ve been an admirer of Amoretti and their flavor selection for quite some time, so when they contacted me about partnering for their July flavor of the month (coconut!) I was a fast yes. They sent me their Toasted Coconut Extract and told me to get creative, so I got to work testing recipes and these toasted coconut cupcakes are just one example of the amazing results I had! 

This Toasted Coconut Extract is so spot on for flavor. The toasted element comes through beautifully and the coconut doesn’t taste one bit artificial. It was so easy to add authentic toasted coconut flavor to the buttercream and cupcake batter with just a little bit of this extract! If you’re a coconut fan, you need this in your life. And lucky for you, I have a discount code for free shipping if you want to try it. Use SPARROWCOFREESHIP at checkout to claim it!  

I made the cupcakes using my favorite coconut cake recipe, only I subbed the coconut extract for Amoretti Toasted Coconut Extract and scaled it down to make 15 cupcakes. These cupcakes are super fluffy and moist as-is, and with the addition of the extract they were packed with beautiful toasty coconut flavor. Perfect for Summer and beyond. 

You could pair these cupcakes with just about any frosting flavor, but I went full steam ahead with the coconut theme and whipped up some toasted coconut buttercream to pipe on top. During the taste test, my husband and I were both amazed at how well the toasted coconut flavor comes through. I’m not sure how they captured that toasty element but it is SO good. 

To decorate, I kept things simple by piping a swirl of toasted coconut buttercream with Wilton Tip 4B and adding some toasted coconut on top. To toast the coconut, just add some sweetened shredded coconut onto a parchment lined baking sheet in a single layer, then bake at 325ºF for 5-10 minutes. You’ll want to shake the pan halfway through just to make sure everything gets equally toasted and a nice golden brown. 

Whether you add the toasted coconut or not, these cupcakes are absolutely delicious and I hope you love them as much as I do! If you’d like to try this Toasted Coconut Extract or any other flavor, remember to use my discount code SPARROWCOFREESHIP when you’re shopping. There are so many amazing flavors to choose from, so get ready to be inspired.

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Toasted Coconut Cupcakes

Moist and fluffy toasted coconut cupcakes with silky smooth toasted coconut buttercream, flavored with Amoretti extract for rich, authentic flavor.

Prep Time 30 minutes

Cook Time 15 minutes

Servings 15 cupcakes

Ingredients

Toasted Coconut Cupcakes

• 1 1/2 Cups (157g) sifted cake flour* DIY recipe in notes
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 3/4 Cup (150g) granulated sugar
• 2 large egg whites, room temperature
• 1 1/2 tsp Amoretti toasted coconut extract
• 1/2 tsp pure vanilla extract
• 3 Tbsp (45g) sour cream, room temperature
• 2/3 Cup (160ml) canned full-fat coconut milk, room temperature
• 1/2 Cup (39g) sweetened shredded coconut

Toasted Coconut Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 1/2 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract
• 1 1/2 Tbsp whole milk OR coconut milk, room temperature
• pinch of salt, or to taste

Garnish

• 1/4 Cup sweetened shredded coconut, toasted

Instructions

Make the Coconut Cupcakes

• Preheat the oven to 350°F/177ºC and line a cupcake pan with 12-15 liners.
• Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.⁣
• In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the Amoretti toasted coconut extract, vanilla, and sour cream, then mix for 1 minute on high.⁣
• Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.⁣
• Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.⁣

Make the Toasted Coconut Buttercream

• With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣
• Add the Amoretti toasted coconut extract, vanilla extract, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣

Assembly

• When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 4B and fill it with toasted coconut buttercream. Pipe a swirl onto each cupcake and garnish with toasted coconut.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

Make Ahead Tips: 

1. The toasted coconut cupcakes can be baked, cooled, covered in plastic wrap and stored at room temperature up to one day ahead of decorating. 
2. The toasted coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Toasted Coconut Cupcakes Recipe appeared first on Sugar & Sparrow.