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Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping. Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan.
Directions In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving.
Directions 1 Step 1#N#Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir… 2 Step 2#N#Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. More …
1 1 cup milk. 2 1 (14 ounce) can cream of coconut. 3 1 ½ cups heavy cream. 4 1 ½ cups sweetened flaked coconut (Optional) Add all ingredients to shopping list.
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