Toasted Coconut Ice Cream (SRC)

I’m all about frozen desserts. Anytime of the year you can bet I’ll have something sweet in my freezer, and this toasted coconut ice cream might just be the next staple!

toasted coconut ice cream bowl

Not overly sweet, but thick and creamy, this toasted coconut ice cream is scrumptious on it’s own yet compliments add-ins or toppings as well.Are you a fan of Almond joy or Mounds candy bar flavors? Stir in or top with chocolate chips and toasted slivered almonds…or you prefer a more fruity, tropical route, crushed pineapple or diced mango and a splash of rum makes for a sophisticated treat. It’s allergen-friendly too: free of egg, dairy, nuts, gluten, soy, grains, refined sugars and it’s vegan, so even sensitive tummies can enjoy this dessert! toasted coconut ice cream scoop1

This recipe was lightly adapted from Emily’s Toasted Coconut Ice Cream from Life on Food. I was assigned Emily’s blog for this month’s Secret Recipe Club reveal and loved searching through her site! Emily shares a love of food and the importance of family meals like me, plus she has adorable baby photos that will make you smile while you look through tons of recipes that will make you hungry. While I ultimately chose ice cream, I also had my eye on her Salmon Burgers with Carrot Slaw, Blueberry Cornmeal Pancakes, Sweet Potato Gnocchi and Corn Risotto Stuffed Peppers…all of which I will be trying soon 🙂

I made a few little swaps based on preferences and what I had in the kitchen. I used two cans of full-fat coconut milk instead of one light and one regular; I don’t mind the extra fat since it creates a really smooth base for this ice cream. Also, I used coconut palm sugar in place of white sugar, I really wanted to play up the coconut trifecta 🙂 I wound up adding a pinch of sea salt, it’s habit but feel free to leave this out if preferred.  I wound up saving a couple tablespoons of the toasted coconut for garnish, but you can toss it all into the base like Emily if you want.

toasted coconut ice cream bowl2

Toasted Coconut Ice Cream (lightly adapted from Life on Food)

Ingredients
2 (13.5 ounce) can full-fat coconut milk (OR 1 can light coconut milk and 1 full-fat)
1/2 – 3/4 tsp vanilla extract
1/2 cup coconut palm sugar (or granulated sugar)*
1/2 cup unsweetened and shredded coconut
pinch of sea salt

Instructions
1. Place the coconut milk, sweetener and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.
2. Place shredded coconut on a cookie sheet and toast in a preheated 350 degree oven for about 5 minutes. Be sure to watch closely, coconut toasts quickly. Cool and set aside.
3. When you are ready to make the ice cream, stir in 6 tablespoons of the toasted coconut with the coconut milk mixture. Set aside two tablespoons for garnish.
4. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. Scoop, sprinkle with toasted coconut and enjoy!
*This ice cream isn’t crazy sweet, so you like your desserts a little sweeter, bump up the sweetener to your liking. Taste the base before you chill it. You want it a bit sweeter than you like your ice cream, since the freezing process dulls the sweetness a bit. I am sure agave, another liquid sweetener or even date paste could be substituted for the sugar if you’d like!

toasted coconut ice cream bowl close

For other recipes from this month’s reveal, please click the link below!

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16 thoughts on “Toasted Coconut Ice Cream (SRC)

  1. Hello…

    As you can see, I was unable to view any of this message because of the format. And I LOVE coconut anything! Can you please resend?

    Thank you, Judy

    Sent from my iPhone

    >

  2. Pingback: Autumn Spice Butternut Quick Bread (Grain-free) | Natural Noshing

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