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Toasted Coconut Caramel Ice Cream (paleo, dairy, refined sugar free)



  • 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