Coconut Caramel Gelato

Coco Caramel

Gelato. My yoga pants’ favorite companion!


Ahhhh Springtime. The air is warmer & the days are getting longer!!


Spring & fall are my absolute favorite seasons. It’s embarrassing how many times on our afternoon walk, I look up into the bright sky, take a deep breath in & say, “Godddd I love Spring… I JUST LOVE IT”!! I’m a complete nerd for spring blooms. What can I say? It makes me happy. ALMOST as happy as gelato makes me. Almost!


I have a bookcase (ok, two) FILLED with cookbooks. I’m ashamed to admit that I’ve hardly even touched them *covers eyes*. They’ve simply been hardcore eye candy. Shameful, right?? I know! Well, I got sick of feeling ashamed!! I walked right up to my bookcase. Scanned the rows up & down. Saw the words ‘gelato’… & the rest is history.


Things I learned about making gelato:

1.    Taking photos of ice cream is challenging!

2.    Making gelato is easy!

3.    Making caramel is even easier!

4.    Swirling caramel into cold ass gelato… NOT SO EASY.

5.    Swirling caramel into cold ass gelato… NOT SO EASY.

6.    Swirling caramel into cold ass gelato… NOT SO EASY.

7.    You get my point??

Next time there will be no “swirling” the caramel in. I will simply ribbon the caramel over the gelato in 3 layers using a piping bag. I will say, that is the one hard thing about testing recipes & filming them for the first time. You just have to HOPE & PRAY that your recipe turns out! In most cases it does (*praise be*), but my blog isn’t called NAILS & FAILS for no reason. Swirling caramel into gelato = a big fat FAIL. Don’t be like me. Just drizzle that shit & call it a day, yea?


This coconut caramel gelato is truly indulgent. It’s like being transported to a tropical paradise without your children! What?! You know we could all use a solo vacay. Don’t try to make me feel like a bad mom for wanting to bask in the Caribbean sun without being asked for a snack for the gazillionth time. I know that’s your truth as much as it is mine. Hahaha! I adore my son. I just don’t adore being a walking snack-shack to him 😉


Guys, I toasted some extra coconut to top the gelato with… AMAZING!! Next time I might toast the coconut that goes into the actual gelato recipe! I think it would have given it evvven a more delicious depth.


Anyhow, let’s kick off spring with some warm weather treats, shall we?!

Gelato is calling your name. All you need to do is respond <3




Serves: 1 quart gelato

Prep Time: 1 day (including chill time)




2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup granulated sugar



1/8 tsp almond extract

½ cup shredded sweetened coconut flakes, chilled



½ cup sugar

1 cup heavy cream




1.    In a heavy-bottomed saucepan, combine the milk & heavy cream. Place over medium-low heat & cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges & the mixture reaches a temperature of 170F.

2.    Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar & mix until thick & pale yellow.

3.    When the milk/cream mixture reach 170F, temper the egg yolks by VERY slowly pouring in the hot milk mixture while whisking continuously. Return the custard to saucepan & place over low heat.

4.    Cook, stirring frequent with a wooden spoon, until the custard is thick enough to coat the back of a spoon & it reaches a temperature of 185F. Do NOT bring to a boil.

5.    Pour the mixture through a fine-mesh sieve into a clean bowl & let cool to room temperature. Once room temperature, chill the gelato base AT LEAST 4 hours (or overnight), until very cold.

6.    Make your caramel in the meantime.



1.    In a large, heavy-bottom saucepan, heat the sugar over medium heat undisturbed until it begins to melt, then stir constantly with a wooden spoon until it’s completely melted & turns a reddish-brown color, about 10 minutes.

2.    Lower the heat & carefully add ½ cup of the heavy cream (will bubble & rise quickly). Stir until the cream is completely incorporated, then stir in the remaining ½ cup cream. Cook, whisking until the sauce is thickened but still pourable (will thicken as it cools), about 10 more minutes. Cool completely!

3.    If using the same day, set aside. If using the next day, refrigerate the caramel. Bring the caramel to room temperature before using. Gently rewarm over medium-low heat. If it still seems too thick, add a splash of heavy cream. Let cool to room temperature before swirling into gelato.



1.    Mix the shredded coconut & almond extract into the chilled gelato base. Pour the mixture into the container of an ice cream machine & churn according to manufacturer’s instructions.

2.    Transfer 1/3 of the gelato to an airtight container, drizzling on the caramel. Repeat with remaining gelato/caramel.

3.    Freeze overnight or a minimum of 4 hours!



Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel

Coco Caramel





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