Toasted Double Coconut Ice Cream (SCD, Paleo, Gluten-Free)

May 26, 2015 | Food-Shui

toasted coconut paleo ice cream

Q: What could be better than ice cream in the morning?!

A: Ice cream made with rich coconut milk and toasted coconut.

This “ice cream” has very little sugar, an intensely rich roasted flavor and it takes all of a few minutes to make.

I’m extremely focused these days on not wasting any groceries, so I’m vigilantly watching expiration dates and checking the fridge to see what’s there for experimenting.  The flaked coconut was open for more than a week… and  I’m travelling for the next few weeks… so it was time to make something coconut.  I always have cans of coconut milk as they are so useful.  And the rest… is just so fun and delicious!!!

I imagine next try with this recipe I will make waffles and ice cream.  It was way to overwhelmingly good this time and, yikes, I ate half the batch last night and the rest is almost gone this morning.  That said, you can double everything for a more enduring batch of goodness!

Toasted Double Coconut Ice Cream (SCD, Paleo, Gluten-Free)

  • 1 cup of unsweetened, pure shredded coconut (I got mine from Trader Joe’s), and 1/2 cup more for later
  • 1 can of full-fat coconut milk without any additives like Caraggean or Guar Gum (I get this one) or, if you’d like, homemade  coconut milk is easy and delicious to make
  • 1 tbs of sugar free vanilla extract (I get burbon vanilla from Trader Joe’s)
  • 1 tbs grass-feed salted butter.  (You can skip and just add a shake of sea salt, but the butter makes it creamier and more scoop-able after frozen…. and its delicious)
  • 1/4 cup honey (or more to taste, but this was surprisingly plenty for me)

Toast the 1 1/2 cups coconut in a big saucepan over medium/low heat.  Just coconut in the pan. Stir it constantly.  And pull it off the heat the minute it starts turning even the lightest brown.  The pan heat will toast it further, but longer on the heat will burn the shreds.

Let it cool off.

Put the rest of the ingredients in a blender.

Add roughly a cup of the toasted coconut to the blender.

Blend this mix till its fairly smooth (a minute or two, depending on your shred size) and put it in the refrigerator to cool off.

Once its all chilled, you can load it into your ice cream machine.

To serve/store : I scoop this from the ice cream machine into a small loaf pan with some of the remaining toasted coconut on the bottom.   The remaining toasted coconut goes on top.  Freeze covered until you are ready to serve. It may need 10- 20 minutes to thaw before scooping depending on the weather near you!


xoxo Dana



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