Vegan Toasted Coconut Ice Cream

Vegan Toasted Coconut Ice Cream 5

VEGAN Toasted Coconut Ice Cream / THE VIEW FROM GREAT ISLAND

So many foods get such a boost by roasting and toasting.  Think about it… where would marshmallows, peanuts, and raw chicken be without roasting and toasting??  Plain old coconut ice cream sounds good, but toasted coconut ice cream jumps to a whole new level of deliciousness.  I spread out plain shredded coconut in a skillet and within a few minutes it turned from bland to a golden crunchy delight.   This ice cream has the toasted coconut folded right in, with lots leftover for dipping and sprinkling.   The flavor is pure coconut because I make it with coconut milk, with a little coconut extract for good measure.

Vegan Toasted Coconut Ice Cream 2

This is my first time using coconut milk as a base and I was really pleased with the results.  It’s creamier and silkier than regular dairy ice cream, a little bit like gelato as far as the ‘mouth-feel’ goes.  The coconut gives it lots of texture, and I was surprised that it retained its crunch even after time in the freezer.  This recipe is short and sweet, and uses just one can of full fat coconut milk so you can try it out for yourself  without a big investment of time or money.  If you’re like me, you always have an open bag of shredded coconut hanging around.

Vegan Toasted Coconut Ice Cream 3

Vegan Toasted Coconut Ice Cream

Ingredients

  • 1 can (13 1/2 oz) full fat coconut milk
  • 1/2 cup granulated sugar
  • 1 tsp coconut extract
  • 1 cup sweetened shredded coconut

Instructions

  1. Toast the coconut by spreading it out in a thin layer in a skillet. Break up any lumps with your fingers. Set the pan over medium heat and,heat it, stirring constantly until the coconut is evenly toasted. This will take about 10 minutes. DO NOT walk away or stop stirring, it can burn easily. Set the pan aside to cool.
  2. Add the sugar to the coconut milk and stir until the sugar is completely dissolved. Stir until you no longer feel any sugar crystals. Add the extract and put in the refrigerator to chill.
  3. Add the coconut mixture to your ice cream maker and process according to the directions.
  4. When the ice cream is firm, add a 1/2 cup of the toasted coconut to the ice cream while the machine is running, and let it incorporate completely.
  5. Spread the ice cream in a metal loaf pan and freeze until firm.
  6. Serve as is or sprinkled with extra toasted coconut.
http://theviewfromgreatisland.com/vegan-toasted-coconut-ice-cream/

Vegan Toasted Coconut Ice Cream 5

If you don’t have an ice cream machine, I highly highly recommend this basic Cuisinart model, I’ve had it for years and I’ve had a ton of fun playing with it.

Vegan Toasted Coconut Ice Cream 4

 

17 Comments

  • Reply
    Genella
    July 19, 2015 at 8:08 pm

    Any ideas how I can do this without an ice cream machine. Is it a matter of stirring, freezing, stirring, freezing etc

  • Reply
    Celebes Coconut
    May 26, 2015 at 4:58 pm

    Photos looks tempting! What more if I taste it.. Surely, it’s delicious with my all-time favorite coconut ingredient on it!

  • Reply
    maria
    September 4, 2014 at 2:11 pm

    this is freezing right now! I didn´t have coconut extract so I reduced the sugar by a tablespoon or so and added about 3 tablespoons of sweetened shredded coconut. I combined the sugar, coconut, and coconut milk together in a food processor to disolve the sugar and coconut into the milk. Very excited to try it tonight!

  • Reply
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  • Reply
    Laura (Tutti Dolci)
    March 26, 2014 at 10:04 am

    I love anything coconut so I’d go crazy for this ice cream!

  • Reply
    grace
    March 26, 2014 at 9:38 am

    i ignore more vegan recipes because they call for things i don’t have and never will have on hand, but this caught my eye and i’m glad it did–what decadence!

  • Reply
    Adri
    March 24, 2014 at 7:19 am

    You are so right about toasting – it brings new flavor to so many things. I adore coconut ice cream and gelato. In fact, it is one of my very favorite flavors. Yours looks and sounds wonderful. I’ll have to give this a try. Thanks!

  • Reply
    vanillasugarblog
    March 24, 2014 at 6:54 am

    toasted coconut–just toasting the coconut in the oven, the smells it leaves in the house.
    heavenly.
    ice cream season is coming up, if we ever get rid of winter!

  • Reply
    Shanna @ pineapple and coconut
    March 23, 2014 at 5:16 pm

    You KNOW I would love this!

  • Reply
    Bianca @ Confessions of a Chocoholic
    March 22, 2014 at 7:26 pm

    Ahhh I love all the coconut flavors here! Using toasted coconut is a great idea!

  • Reply
    Milk and Honey
    March 22, 2014 at 2:54 pm

    You know how Sarah Jessica Parker has “Lovely”? I would have “Toasted Coconut”.

    It looks sublime. I can’t wait to give this recipe a try.

  • Reply
    Angie@Angie's Recipes
    March 22, 2014 at 9:49 am

    I love ice cream made with coconut cream. This looks beyond delicious, Sue.

  • Reply
    cheri
    March 21, 2014 at 3:30 pm

    Another great ice cream recipe! Have you thought about writing a cookbook on the subject?, you are so creative.

    • Reply
      Sue
      March 21, 2014 at 4:04 pm

      Thanks so much, Cheri — I’m mulling over a few ideas for a cookbook, but ice cream wasn’t one of them. I have to admit it would be fun, though, I find it one of the most therapeutic, relaxing things to make, oddly enough. It really requires no trouble at all, and the payoff is obvious :)

  • Reply
    Kate
    March 21, 2014 at 11:57 am

    Sounds great, Sue. I made a traditional coconut ice cream and folded toasted coconut into it at the end of the freezing stage. It was wonderful.
    I am going to try your recipe. Does it yield about a pint? I would like to quadruple the recipe to get almost 2 quarts. See any issues trying that?
    Thanks!

    • Reply
      Sue
      March 21, 2014 at 1:26 pm

      Hey Kate— This was a small recipe and gave me about a pint. I don’t see why you couldn’t quadruple it if your machine can handle it.

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