When I saw the recipe for toasted coconut ice cream in The Perfect Scoop by David Lebovitz, I knew I had to make it. But marbled with mango sorbet, as it's shown in the book, just didn't excite me. Then, I got a great idea (because, apparently I sit around and daydream about ice cream...a lot). How about swirling dark chocolate throughout and making an ice cream version of a Mounds candy bar? Doesn't that sound delicious?!
And it is. I made the recipe (and was surprised that there is no coconut in the finished product - the ice cream is only infused with the flavor of the toasted coconut). Then I drizzled bittersweet stracciatella into the layers of ice cream (the stracciatella hardens into chunks). It was perfection, way better than the candy bar that inspired it. So glad I made a double batch.
You could also top it with toasted almonds, or swirl them in the ice cream - and you'd have an Almond Joy version!