Ice Cream Sundays: Toasted Coconut Ice Cream

Ice Cream Sundays: Toasted Coconut Ice Cream

by Kristen on May 27, 2012

Toasted Coconut Ice Cream

Move over fresh mint chocolate chip ice cream, I have a new favourite. If you were around for last week’s Ice Cream Sundays you’ll know that my last attempt at coconut ice cream didn’t turn out as well as I had wanted it to. It was more tart sour lime than coconut. I wanted coconut.

So here it is: the best coconut ice cream I’ve ever made (out of two attempts) and the best coconut ice cream I’ve ever eaten (out of many many attempts.)

Toasted Coconut Ice Cream

Did I mention that it is also incredibly easy to make, uses only 4 ingredients and is dairy-free? And check out the ingredient list, I think it is pretty healthy too :)

4.5 from 2 reviews
Toasted Coconut Ice Cream
 
Nothing but true toasted coconut flavour here!
Author:
Serves: Makes about 1 litre
Ingredients
  • 2 cans unsweetened coconut milk
  • ½ cup cane sugar (or substitute brown sugar)
  • 2½ cups sweetened coconut, lightly toasted (plus extra for garnish)
  • 1 vanilla bean (or 1 tablespoon pure vanilla extract)
Instructions
  1. Add coconut milk and cane sugar to a pot and warm over medium heat until sugar is dissolved. Remove from heat.
  2. Split vanilla bean in half lengthwise and scrape seeds out with the dull edge of a knife. Add seeds and bean to coconut milk. Stir in toasted coconut and set aside to cool.
  3. Once cool, place in fridge till very cold.
  4. Process in your ice cream maker according to the manufacturers directions.
  5. Serve in cones or bowls and top with lightly toasted coconut.
Notes
To toast coconut place it in a large pan over medium heat for about 5 minutes. Keep a close eye on it, it can burn very quickly.

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