You’ll never serve ice cream without candied peanuts again.
Recipe information
Total Time
30 minutes
Yield
8 Servings
Ingredients
½
½
1
½
2
2
8
ingredient info
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
Step 2
Meanwhile, bring granulated sugar and 2 Tbsp. water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
Step 3
Heat palm sugar and ½ cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1½ cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.