Toasted Coconut Ice Cream
Recipe type: Dessert
Cuisine: Raw, Vegan
  • ¾ cup coconut cream
  • ¾ cup coconut milk
  • ½ cup shredded coconut
  • ¼ cup coconut palm sugar
  • 1 tsp pure maple syrup or agave nectar
  • 1 tsp coconut oil
  1. Stir coconut milk and coconut sugar in a pan over low heat until sugar has melted.
  2. Combine coconut milk, coconut cream, coconut sugar, liquid sweetener and ¼ cup shredded coconut in a blender or food processor.
  3. Blend until smooth.
  4. If using an ice cream maker, pour mixture into ice cream bowl and churn until frozen.
  5. If using the freezer method, pour mixture into a large bowl and place in the freezer for 10-20 minutes, remove and stir, scraping the sides of the bowl, then place back in freezer and repeat until ice cream is completely frozen.
  6. While ice cream is freezing, add 1 tsp coconut oil and ¼ cup shredded coconut to a skillet and stir over medium heat until coconut has browned.
  7. Top ice cream with toasted coconut and garnish with your favorite toppings of choice.
Makes 3 servings.
Nutrition Information
Serving size: 1 bowl Calories: 340 Fat: 21g Carbohydrates: 38g Sugar: 34g Sodium: 28mg Fiber: 3g Protein: 3g
Recipe by The Skinny Chick's Cookbook at