Tuesday, August 6, 2013

Toasted Coconut Ice Cream {Vegan}

I have been wanting to make ice cream with coconut milk for like for.ever.   Coconut ice cream is a must order whenever it is on the ice cream menu. 

Having a whole bunch in my freezer just waiting for me is a dream come true.

The ice cream comes together so easily with two cans of coconut milk, sugar, and vanilla.  The toasted coconut only adds to the coconut flavor. Plus I like the little crunch in each bite.

As an ice cream this is one solid recipe. A bit more sophisticated than vanilla or chocolate.  But also a great base for chocolate pieces or any other add ins.  

A bowl of this each night keeps me one happy gal.

Toasted Coconut Ice Cream

by Emily Morris
Prep Time: 10 minutes
Cook Time: 4-6 hours chill time, more for
Keywords: coconut ice-cream
Ingredients (serves 8)
  • 1 (13.5 ounce) can light coconut milk
  • 1 (13.5 ounce) can regular coconut milk
  • 1/2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup toasted, shredded coconut
Place the coconut milk, sugar and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.

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.

When ready to make the ice cream. Combine the toasted coconut with the coconut milk mixture.

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.
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  1. Toasted coconut... I'm there!! I love the use of coconut milk too... well done. :)

  2. hahaha I recently used coconut cream to make ice cream! Great minds think alike!

  3. I love using coconut for ice cream! I like to add a little honey to mine.


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