Toasted Coconut Ice Cream (Vegan)

Learn how to make some delicious homemade coconut ice cream with toasted shredded coconut from scratch. A dessert that is dairy free, vegan friendly using only 4 ingredients.

Course Dessert

Cuisine American

Prep Time 45

Total Time 45

Servings servings

Calories 477kcal

Author Charla

Ingredients

2 cans of full fat coconut milk (13.5oz/400ml per can)
½ cup of agave nectar (110g) can use maple syrup instead
1 teaspoon vanilla extract (4g)
1 cup of shredded coconut (80g) can use flakes instead

Instructions

Prepare the ice cream bowl first by placing it in the freezer to freeze through (this will take anything from several hours to up to 24 hours).
Preheat the oven to 180c/356f/gas mark 4.
Line a baking tray with parchment paper.
Spread out the shredded coconut on the baking tray.
Toast the coconut for several minutes, it should be fragrant and golden (not burnt).
Once toasted remove from the oven and allow to completely cool down.
In a medium sized bowl, whisk together the full fat coconut milk, agave nectar and vanilla until completely smooth then set aside to chill in the refrigerator.
Fit the frozen ice cream bowl in the machine and switch it on.
Pour in the coconut mixture and churn accordingly to the manufacturers instructions (Mine took 25 minutes to churn).
5 minutes before the ice cream is finished sprinkle in half of the toasted coconut (as you can see in the picture I had to add it after as I almost forgot to do it).
Transfer the ice cream into a freezer friendly container lined with parchment paper and wrap with plastic wrap.
Chill for several hours or overnight to get scoopable ice cream.
Serve the ice cream and sprinkle the rest of the toasted coconut on top.

Notes

The results of the ice cream will be soft and you will most likely need to transfer the contents into a freezer friendly ice cream tub.
Feel free to be adventurous by adding additional ingredients such as, berries, nuts, seeds or even vegan chocolate.
Make sure you are using FULL fat coconut milk, not light nor should the coconut milk have any fillers/extra ingredients.
For best results, keep the cans of coconut milk chilled before making the ice cream.
Make sure to wrap the ice cream when putting it in the freezer to avoid freezer burn.
The amount of sweetener you need may vary, I used about ⅓-1/2 cup, you may use more of less so I suggest doing a taste test when you are whisking the ingredients.

Nutrition