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Almond Joy Coconut milk ice cream
A delicious coconut milk ice cream with dark chocolate, almond, and toasted coconut mixed throughout.
Course
Dessert
Cuisine
American
Keyword
coconut, dairy-free, ice cream, vegan
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
2
hours
40
minutes
Servings
4
servings
Calories
603
kcal
Ingredients
2
cans coconut milk
if there isn't a dairy allergy I would recommend using 1 can of coconut milk and 1 1/2 cups of heavy cream for a better consistency
1
can cream of coconut
1
cup
sugar
1 1/2
tablespoons
vanilla paste or extract
Mix-ins
1/2
cup
toasted coconut
1/3
cup
almonds
roughly chopped
1/3
cup
roughly chopped dark chocolate bar
Instructions
In a medium mixing bowl, use a hand mixer and on low speed combine the coconut milk and sugar until the sugar is dissolved-about 5 minutes.
Stir in the coconut cream, toasted coconut, and vanilla.
Turn the machine on; pour coconut mixture into ice cream maker.
Let mix until thickened, about 20 to 25 minutes.
transfer to a loaf pan, cover with foil and freeze for 2 hours before serving.
Notes
For a better consistency, substitute a can of the coconut milk with whole milk.
Nutrition
Calories:
603
kcal
|
Carbohydrates:
67
g
|
Protein:
6
g
|
Fat:
37
g
|
Saturated Fat:
26
g
|
Cholesterol:
1
mg
|
Sodium:
18
mg
|
Potassium:
442
mg
|
Fiber:
4
g
|
Sugar:
58
g
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
6
mg