Coconut Ice Cream Bars

by V & V Supremo Foods, Inc.

4.19

5 Hours, 30 Min

ingredients

Who can resist Ice Cream? Make some amazingly delicious homemade Coconut Ice Cream Bars!

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Ingredients

1 (15 oz.) container plus 6 oz.

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 (15 oz.) container plus 6 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
¾ cup

coconut cream, (shake can before opening)

¾ cup coconut cream, (shake can before opening)
2 ¼ tsp.

vanilla extract

2 ¼ tsp. vanilla extract
½ cup

shredded coconut, toasted

½ cup shredded coconut, toasted
2

six portion ice cream bar molds

2 six portion ice cream bar molds
12

wooden pop sticks

12 wooden pop sticks

1

Pour into the blender Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Add coconut cream and vanilla extract. Blend for 1 minute at high speed or until ingredients are well incorporated.
2

Place mixture in a medium bowl, whisk in 5 Tablespoons toasted coconut.
3

Pour the mixture into pop molds, leaving about 1/8 inch space from the top. Place ice cream molds in the freezer for 30 minutes.
4

Remove ice cream mold from the freezer; verify that the mix is partially frozen. Insert the pop stick in the center of each ice cream bar, sprinkle ¾ tsp. of toasted coconut on each ice cream bar. Return to the freezer. Freeze all-night or at least 5 hours before serving.
5

To unmold ice cream bars. Carefully submerge the mold about halfway in hot water for 10 to 15 seconds without letting the water touch the exposed part the ice cream bars or until the pops begin to release. What’s your favorite ice cream flavor?

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

1 (15 oz.) container plus 6 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
¾ cup coconut cream, (shake can before opening)
2 ¼ tsp. vanilla extract
½ cup shredded coconut, toasted
2 six portion ice cream bar molds
12 wooden pop sticks

DIRECTIONS:

1. Pour into the blender Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Add coconut cream and vanilla extract. Blend for 1 minute at high speed or until ingredients are well incorporated.
2. Place mixture in a medium bowl, whisk in 5 Tablespoons toasted coconut.
3. Pour the mixture into pop molds, leaving about 1/8 inch space from the top. Place ice cream molds in the freezer for 30 minutes.
4. Remove ice cream mold from the freezer; verify that the mix is partially frozen. Insert the pop stick in the center of each ice cream bar, sprinkle ¾ tsp. of toasted coconut on each ice cream bar. Return to the freezer. Freeze all-night or at least 5 hours before serving.
5. To unmold ice cream bars. Carefully submerge the mold about halfway in hot water for 10 to 15 seconds without letting the water touch the exposed part the ice cream bars or until the pops begin to release. What’s your favorite ice cream flavor?

Coconut Ice Cream Bars

Notes: