Vegan Toasted Coconut Ice Cream

by flavorslutofficial
0 comment

What’s summer time without a creamy scoop of ice cream? Not a summer I want to think about! 

This vegan ice cream checks all the boxes for vegans and omnivores alike. Creamy, dreamy, coconutty goodness ready in about an hour! I like to top this ice cream with extra toasted coconut flakes, toasted almonds and walnuts, and sometimes even some pureed mango. 

It’s everything summer dreams are made of!

*swoon*

Vegan Toasted Coconut Ice Cream

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Churn Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
Pin it!
Ingredients:
 
  • 2 Cans coconut cream (13.5 oz each)
  • Cup white or coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Cup sweetened coconut flakes (toasted)
  • ¼ tsp kosher salt
  • 1 tsp coconut extract (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Spread sweetened coconut flakes on a baking sheet, and when the oven is ready toast 'em. Times will vary so keep an eye on those flakes! They won't take longer than 10 minutes. When toasted set aside to cool.
  • In a blender combine all ingredients except toasted coconut flakes and blend until well combined. This is your ice cream base so taste it to see if it's rocking your world, and adjust it as you like!
  • If you have an ice cream maker: Mix the toasted coconut flakes into the ice cream base and pour into your machine. Mix according to your machine's instructions. I used my Kitchen Aid mixer ice cream attachment and it took roughly 40 minutes. You'll know it's done when it's reached soft serve texture. When it's done you can eat as a soft serve or freeze it for a more authentic ice cream experience.
  • If you do not have an ice cream maker: Pour the ice cream base into a freezable container and freeze just until soft. You should be able to leave an indent in the ice cream with your finger, but not have any liquid flowing free underneath the indent. This will take a few hours and times will definitely vary. When your ice cream is soft but not frozen transfer back to the blender and give it a good whirl. You're trying to incorporate air into the ice cream so get it nice and frothy! Pour the base back into the freezer safe container. Mix the coconut flakes into the ice cream base and refreeze. This time allowing the ice cream to harden to your liking.
  • This ice cream keeps in the freezer for about a week. Top with all your favorite things and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

You may also like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More