A blend of creamy coconut ice cream, crunchy toasted coconut and homemade caramel sauce.
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Toasted Coconut Caramel Ice Cream (paleo, dairy, refined sugar free)
Ingredients
- ½ cup shredded coconut, unsweetened
- 1 can coconut milk, full fat
- 2 tablespoons arrowroot powder
- 1 egg
- 2 tablespoons raw honey
- pinch of salt
- 1 teaspoon vanilla extract
- homemade caramel sauce
Instructions
- make the caramel sauce - recipe here
- toast the shredded coconut in the oven at 300°F for about 2-3 minutes, being careful not to burn
- in a medium saucepan whisk together the coconut milk and arrowroot powder, then add the egg, honey and salt
- heat the mixture slowly over medium heat, stirring frequently until it starts to boil and thicken
- remove from the stove and mix in the toasted coconut and vanilla extract
- refrigerate mixture overnight
- process chilled mixture in your ice cream maker and once it is done swirl the caramel onto the ice cream
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Any suggestions for subbing out the egg?
you can leave the egg out
Hi I was wondering how long you have to refridgerate mixture before adding to the icecream maker? Overnight can be anything up to 7 – 8 hrs so my question is I guess what is the minimum time required to refridgerate?
Thanks
Pauline, the colder the mixture is before you put it in your ice cream maker the better the consistency of your ice cream will be. There’s no specific time to chill the mixture and 7 – 8 hours (or longer) should be plenty of time.
can I substitute cornstarch for the arrowroot powder ?
Hi Diana, I haven’t tried it but it should also work.
Hi Adriana, do you have instructions on how to make the recipe without an ice-cream maker?
You can try stirring the mixture while it freezes every 30 minutes to 1 hr with an electrical hand mixer or a wooden spoon. Do this until it freezes and it should help to maintain the creamy texture. Please let me know how it goes.
Thanks so much Adriana! I’ll give it a go and let you know how it works out! P.S – maybe it’s time to invest in an ice-cream maker!