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A person holds a waffle cone with coconut ice cream, topped with a hard chocolate shell. The person is wearing a bright blue shirt.
Little Figgy Food

Coconut Ice Cream

5 from 2 votes
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.
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Prep Time 5 minutes
Total Time 5 minutes
Ingredients Method

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

Method
 

For the Ice Cream:
  1. In a large bowl, place the Coconut Milk, Sugar, Salt and Coconut Extract and mix together until sugar has dissolved.
  2. Prepare in Ice Cream Maker according to manufacturers directions.
  3. 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.
  4. 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:
  1. Preheat oven to 350°F.
  2. On a baking sheet lined with parchment paper, scatter the 1/2 cup coconut and sliced almonds in a single layer.
  3. 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.
  4. Serve Ice Cream topped off with toasted coconut and almonds. Great also topped off with homemade Chocolate Magic Shell!

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