Coconut Ice Cream
A dairy free and gorgeous tasting Coconut Ice Cream. Serve topped off with toasted coconut and almonds and for a lovely treat, add on a good helping of homemade Chocolate Magic Shell and indulge.
Ingredients
- 2 cans Coconut Milk
- ½ cup sugar
- pinch of salt
- ½ tsp coconut extract
- ½ cup coconut + 1/2 cup coconut for toasting
- ¼ cup slivered/sliced almonds for toasting
Instructions
For the Ice Cream:
- In a large bowl, place the Coconut Milk, Sugar, Salt and Coconut Extract and mix together until sugar has dissolved.
- Prepare in Ice Cream Maker according to manufacturers directions.
- When Ice cream is starting to thicken up (last 5-10 minutes), add in the 1/2 cup Coconut flakes. Ice Cream will be the consistency of soft serve.
- Transfer to freezer proof container for storage. If you prefer your ice cream firm, then place in freezer for an additional 30 minutes - 1 hour.
For the Toasted Coconut and Almonds:
- Preheat oven to 350°F.
- On a baking sheet lined with parchment paper, scatter the 1/2 cup coconut and sliced almonds in a single layer.
- Toast in preheated oven for 5 minutes or until just starting to turn golden. Keep an eye out because they will burn quickly if left unattended.
- Serve Ice Cream topped off with toasted coconut and almonds. Great also topped off with homemade Chocolate Magic Shell!
