Vegan Toasted Coconut Ice Cream
You'd never know this luscious homemade ice cream was non-dairy ~ it's got a wonderfully creamy texture and a fabulous coco-nutty flavor!
Servings: 4 servings
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.
Nutrition
Calories: 394 kcal · Carbohydrates: 38 g · Protein: 3 g · Fat: 28 g · Saturated Fat: 25 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Sodium: 71 mg · Potassium: 281 mg · Fiber: 1 g · Sugar: 35 g · Vitamin C: 1 mg · Calcium: 20 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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