Name: Toasted Coconut Ice Cream
Prep time: 30 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 cup unsweetened shredded coconut; 1 can – 13.5 oz. coconut milk; 2 cans – 5.4 oz. each coconut cream; 1/4 cup monkfruit (or substitute regular sugar); 1/4 cup maple syrup; 3 tsp. vanilla; 1/8 tsp. salt; 1 tbsp. vodka

Description

Dust off that ice cream maker and get ready for summer with our homemade, dairy-free toasted coconut ice cream. This fabulous vegan ice cream is so simple to make and packed full of rich, natural coconut flavor. Perfect for summer barbecues with friends or a pack of wild kids running around the yard — take your pick.

Ingredients

1 cup unsweetened shredded coconut

1 can – 13.5 oz. coconut milk

2 cans – 5.4 oz. each coconut cream

1/4 cup monkfruit (or substitute regular sugar)

1/4 cup maple syrup

3 tsp. vanilla

1/8 tsp. salt

1 tbsp. vodka

Instructions

If you haven’t already, be sure to chill your insulated bowl for the ice cream maker overnight.

In a medium skillet over medium heat, toast unsweetened coconut until golden brown, keeping a close eye to avoid burning. Transfer to a bowl to cool while you make your ice cream base.

In a blender, add the coconut milk, coconut cream, monkfruit, maple syrup, vanilla, salt and vodka. Blend for several minutes until well incorporated and slightly fluffy. If you have a Vitamix, this will be less than 2 minutes, but if you have a regular blender, give it closer to 3–4 minutes. You want the monkfruit (or sugar) to be dissolved.

Transfer mixture to your ice cream maker and churn according to manufacturer’s directions. Add the toasted coconut a few minutes before the churn is complete. I have a basic Cuisinart ice cream maker and I let my ice cream churn for about 15-20 minutes in total. The ice cream will still be quite soft to the scoop.

Transfer ice cream to a freezer safe container. Anything from Tupperware to loaf pans will do. If you do go with a loaf pan, but sure to cover your ice cream with parchment or plastic wrap. Let chill over night for perfectly scoop-able ice cream.

Notes

Be sure to get the coconut milk and coconut cream in cans, not the carton or the refrigerated varieties. We like to use Native Forest, their cans are BPA-free.

Keywords: ice cream