Vegan Toasted Coconut Ice Cream is a delicious non dairy homemade ice cream recipe!
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 coconut ice cream ingredients
- canned full fat coconut milk
- granulated sugar
- coconut extract
- sweetened shredded coconut
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.
If you decide you want an ice cream machine…
I get asked all the time about what machine I recommend, and if you do want to go the machine route, I use and recommend Cuisinart. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 20 minutes. My ice cream machine has been one of my favorite kitchen tools over the years, it has given me and my family lots of pleasure!
more vegan frozen treats
- How to Make Rainbow Fruit Popsicles
- Raspberry Champagne Sorbet
- Easy Plum Amaretto Sorbet
- Watermelon Kiwi Popsicles
- No Churn Pineapple Chile Sorbet
- Guava Sorbet
Vegan Toasted Coconut Ice Cream
Ingredients
- 13 ounces full fat coconut milk
- 1/2 cup granulated sugar
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
Instructions
- 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.
- 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.
- Add the coconut mixture to your ice cream maker and process according to the directions.
- 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.
- Spread the ice cream in a metal loaf pan and freeze until firm.
- Serve as is or sprinkled with extra toasted coconut.
Notes
- If your ice cream has been in the freezer overnight, let it sit out on the counter to soften a bit before scooping.
I love anything coconut so I’d go crazy for this ice cream!
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!
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!
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!
You KNOW I would love this!
Ahhh I love all the coconut flavors here! Using toasted coconut is a great idea!
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.
I love ice cream made with coconut cream. This looks beyond delicious, Sue.
Another great ice cream recipe! Have you thought about writing a cookbook on the subject?, you are so creative.
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 🙂
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!
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.