Prep 15 mins
Cook 30 mins
I couldn't quite find what I wanted for coconut ice cream recipe, so I put together a few and came up with this. Toasting the nuts and coconut is essential to bring out their amazing flavor.
- 2 (14 ounce) cans light coconut milk
- 2 tablespoons coconut cream
- 6 tablespoons pure maple syrup
- 2 tablespoons rum
- 1 teaspoon real vanilla
- 1⁄2 teaspoon sea salt
- 25 raw almonds
- 1⁄4 cup unsweetened coconut
- Be sure your ice cream bowl has been in the freezer for at least 48 hours so you know it's frozen solid.
- Slap almonds into small pieces. I use a slapper and it works great.
- Put almonds and coconut spread out onto a baking sheet and bake for 10 min or so at high heat (I use the broiler) watching and stirring as needed until they are toasted and the smell drives you crazy.
- Attempt not to snack on toasted almonds and coconut.
- In a good sized bowl, mix together coconut milk, coconut creme, syrup (I did this to taste), rum, and vanilla. Taste to make sure it is sweet enough. I added 4 tbs of maple syrup and then 2 more so it was sweet enough.
- Mix in salt, I like pink Himalayan sea salt.
- Set nuts aside to cool. Do not snack on nuts. Okay, one small one and one small piece of coconut but no more!
- If you have time, refrigerate your liquid mixture for a few hours. I actually put my milk into the fridge the night before.
- Pour into ice cream freezer and mix as directed. Do not add coconut or nuts yet.
- It should take 30 or so minutes to get to the frozen stage. When it's just about there, toss in your nuts and most of the coconut, but reserve a bit to sprinkle over the fresh ice cream when you serve it.
- Freeze a few hours or so until it's at the stage that you want. If you freeze it overnight, take it out at least 10 min before serving so it can loosen up a bit.