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
- 1/2 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
To see the brands I use, click each ingredient above or visit my Amazon shop.
(Disclaimer)
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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