I find that there are a few things common in nearly all Martha Stewart recipes. (1) The pictures are beautiful. (2) The food is delicious (even if I don’t make it, you can pretty much taste it through the photos). (3) At least one aspect of the directions I either don’t understand, or don’t execute correctly if attempted (I suppose the latter is a predictable result of the former). Coconut ice cream is my all-time favorite though, so when I saw this recipe I decided to give it a whirl. The original recipe link is here for your reference, and I’ve also included it below (along with the Reality Check, which has my advice for shortcuts and the steps I will definitely take the next time I make this!).
Reality Check. As I’ve noted in a prior post, I don’t own a candy thermometer. The process of making the candied almonds for this was a failure on all fronts. The very definition of a “hot mess,” if you will. But by the time I had burned the almonds in the sugar, I was kind of invested in the process, so I kept at it to try and see what I could salvage.  I made this dessert for good friends that were at the cabin for the weekend, and I was super happy to see on the first night that my girlfriend loves charred marshmallows (you know, the ones we all think are mistakes and throw in the fire when roasting). Perhaps she’ll love the charred candied almonds? At the end of the second night I tried to “sell in” the almond topping. My guests were good sports and topped their dessert with the homemade “candy,” and gave Oscar-like performances about how they liked it, although when I gave it to my mom the next day she took one bite and then promptly removed the remainder of the almond topping and placed it onto a paper towel.

So, my recommendations for making this recipe? Roll the ice cream in coconut and freeze per the directions below. Buy a great caramel or chocolate sauce of your choosing and top the sundae with crumbled store-bought chocolate covered almonds or chocolate covered pretzels. Just as delicious (perhaps more so), far less time, and will please even the most discerning of guests!

Recipe
Coconut Ice Cream and Bourbon Butterscotch Sauce
(Source: Martha Stewart, link here)

Ingredients:

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters (see recipe below or per my note above, grab some delicious chocolate covered almonds or chocolate covered pretzels and crumble for topping)
Vanilla-Bourbon Butterscotch Sauce (see recipe below or per my note above, grab some delicious sauce at your favorite specialty store)

Directions:

1. Line a baking sheet with plastic wrap. Scoop ice cream into balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
2. Place a coconut-coated ball in the bottom of each serving glass or dish. Sprinkle with clusters. Spoon sauce over top and serve.

Chocolate, Almond and Coconut Clusters

Ingredients:

1 1/4 cups slivered almonds
1/2 cup sugar
1/4 teaspoon coarse salt
1/2 cup unsweetened flaked coconut
3 ounces semisweet chocolate, melted
1/4 cup unsweetened cocoa powder

Directions:

1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
2. Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
3. Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
4. Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.

Vanilla Bourbon Sauce

Ingredients: