Coconut Ice Cream with Toasted Coconut Topping

• Vegan
• Gluten free

• Canned Goods

  • 2 14oz Can Coconut milk

• Condiments

  • 1/4 cup Golden syrup or any syrup

• Baking & Spices

  • 1/4 cup Coconut sugar
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Coconut

Found on lovingitvegan.com

Description

Ingredients

• For the Coconut Ice Cream:
• 1 14oz Can Coconut Milk
• 1 14oz Can Coconut Cream
• ½ cup (100g) Sugar
• ¼ cup Golden Syrup or any syrup of your choice
• For the Toasted Coconut Topping:
• ½ cup (40g) Shredded Coconut
• ¼ cup (30g) Coconut Sugar

Directions

• The night before you want to have ice cream, place the freezer bowl of your ice cream maker into the freezer.
• Then in a pot, heat up the coconut milk, coconut cream, sugar and golden syrup (or other syrup) to a simmer, stirring constantly.
• As soon as it reaches a simmer, remove from the heat and blend with a handheld (immersion) blender for 30 seconds.
• If you dont have a handheld blender, then transfer the mixture to a blender jug and blend it in there, just make sure the lid is firmly closed.
• Pour the mixture into a container with a lid and keep in the refrigerator overnight.
• The next day, remove the freezer bowl from the freezer, and get your ice cream machine ready.
• Pour the mixture into the ice cream machine and churn according to your ice cream makers manufacturer instructions. It should be around 25-40 minutes to reach soft serve consistency.
• As soon as it reaches soft serve consistency, transfer the ice cream to a freezer safe container, smooth it out, cover with foil and place into the freezer to set firmly. This can take 4-6 hours or even longer depending on the coldness of your freezer.
• When youre ready to make the toasted coconut topping, place the shredded coconut onto a rimmed baking sheet and toast in the oven at 350 degrees fahrenheit (180 degrees celsius) for 6-8 minutes, stirring every 2 minutes, until its golden brown and toasted.
• Remove from the oven and allow to cool completely.
• Then add the toasted coconut to the food processor along with the coconut sugar and process until fine.
• Store in an airtight jar.
• Serve the ice cream with sprinkled toasted coconut topping.

Nutrition