Mounds Bar Ice Cream Recipe

The Ice Cream Version Of A Popular American Treat

Mounds Bar Ice Cream Recipe

Every time we cross the border into the USA, my family stops somewhere and loads up on Mounds bars before we go home. Chewy coconut wrapped in dark chocolate, they are one of our favorite American treats!  This lightly flavoured coconut ice cream is fantastic with chunks of the bars mixed in, and if you want to make it Almond Joy, stir in some chopped roasted almonds as well. Pair with these Almond Joy Brownies for an extra sweet treat.


1 cup dried shredded coconut (unsweetened)
1 cup whole milk
2 cups whipping cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in 1/2 lengthwise
5 large egg yolks
1 tsp rum
3 Mounds bars, chopped into  1/4 inch pieces

  Pre-heat the oven to 350 F. 

  On a rimmed baking sheet, spread out the coconut in an even layer.  Bake in the oven for about 5-8 minutes, stirring occasionally so that it roasts evenly.  The coconut is ready when it’s fragrant and golden.

  Warm the milk, 1 cup of the whipping cream, sugar, salt, coconut, scrapings from the vanilla pod and the pod itself over medium heat.  Cover and remove from the heat and allow the flavors to infuse for an hour on the stove top.   

  Strain the mixture through a fine sieve, pressing the coconut to get the most liquid out that you can. Throw away the coconut and used vanilla bean pods. 

  Pour the remaining cream into a large bowl and set the sieve over top.

  Warm the milk mixture again, and when steaming, whisk slowly into the egg yolks in a medium sized bowl.  Pour the mixture back into the pot and cook on the stove top, stirring, over medium low heat until the mixture will coat the back of a spoon and not run when you run your finger through it.

  Pour the mixture through the sieve into the cream and stir.

  Cover with plastic film and chill in the fridge overnight.

  Process the mixture in your ice cream maker according to package instructions.  In the last minute of churning, add your chopped Mounds bars so that they will be incorporated into the ice cream well.

  Scrape into a 1 1/2 liter container and store in the freezer until firm.

Makes 1 litre

Adapted from The Perfect Scoop

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom