Imagine a dessert so luxuriously smooth, so decadently rich, that you won't believe it's completely dairy-free. This vegan toasted coconut ice cream is about to revolutionize your dessert game, offering a tropical escape in every single spoonful. Whether you're a dedicated vegan, lactose-intolerant, or simply a dessert enthusiast looking for a game-changing treat, this recipe promises to transport your taste buds to a creamy paradise that's both guilt-free and incredibly delicious.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup toasted coconut flakes
- Pinch of salt
Instructions
- Begin by gathering all your ingredients: 1 can (
- 5 oz) of coconut milk, 1/2 cup of sugar, 1 teaspoon of vanilla extract, 1 cup of toasted coconut flakes, and a pinch of salt.
- In a mixing bowl, combine the coconut milk and sugar. Use a whisk to mix them together until the sugar is fully dissolved and the mixture is smooth.
- Add the vanilla extract and a pinch of salt to the coconut milk mixture. Whisk again until everything is well incorporated.
- Fold in the toasted coconut flakes gently into the mixture. Ensure that the flakes are evenly distributed throughout the liquid.
- Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions for churning the ice cream. Typically, this will take about 20-25 minutes until the ice cream reaches a soft-serve consistency.
- If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for about 3-4 hours, or until it reaches the desired consistency.
- Once the ice cream is ready, transfer it to an airtight container and freeze for an additional 2-3 hours to firm it up further.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
- Serve the vegan toasted coconut ice cream in bowls or cones, and enjoy your delicious homemade dessert!
Tips
- For the most intense coconut flavor, toast your coconut flakes yourself by spreading them on a baking sheet and cooking at 325°F for 5-7 minutes, stirring occasionally.
- Use full-fat coconut milk for the creamiest texture. Light coconut milk can result in a less rich ice cream.
- If you don't have an ice cream maker, the freezer method works well, but be sure to stir frequently to prevent ice crystals from forming.
- For extra indulgence, drizzle some melted dark chocolate or sprinkle additional toasted coconut flakes when serving.
- Make sure to let the ice cream sit at room temperature for 3-5 minutes before scooping to achieve the perfect soft consistency.
- This ice cream is best consumed within 3-4 days for optimal texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 2g
Fat: 24g
Saturated Fat: 21g
Cholesterol: 0mg
