Yes to Yummy

Toasted Coconut Ice Cream

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Creamy, coconutty, and sweet, no one will ever know this has no dairy!


Prep Time
Cooking Time
Total Time
Yield 6 servings

1 cup of shredded, unsweetened coconut

2 14-ounce cans of full fat coconut milk

1 cup of cashew milk (can be substituted with your choice of nut milk)

4 egg yolks, whisked

1/2 cup of raw coconut nectar (can be substituted with raw honey)

3 tablespoons of arrowroot powder

2 teaspoons of vanilla extract

1/3 cup of mini chocolate chips (optional)


Preheat the oven to 350 degrees and pour the coconut onto a baking sheet.

Bake until golden brown and fragrant, about 6 to 8 minutes. Give it a stir once or twice to make sure browning is even.

Meanwhile, in a saucepan, heat the full-fat coconut milk and the cashew milk over medium-low heat. Once it just starts to bubble, remove it from the stove top and pour in the toasted coconut. Put a lid on the saucepan and let it steep for at least an hour, preferably two.

Pour the ice cream base through a strainer and squeeze the milk-infused coconut to get as much liquid out as possible.

In another saucepan, heat the egg yolks and the coconut nectar over medium heat until warm to the touch, about 5 minutes. Then, slowly whisk in the ice cream base, using a ladle to do a little bit at a time.

Keep whisking the mixture until the back of a spoon wipes clean.

Once you obtain a clean streak, turn off the heat and stir in the arrowroot powder and vanilla extract. Transfer the mixture to an airtight plastic container and refrigerate overnight to cool down.

To ice-creamify it, simply pour all of the ingredients into an ice cream machine and follow the manufacturer’s instructions to process. Five minutes before you think the ice cream is done (it should be thick, but still a tad liquid-y to the touch), pour in the mini chocolate chips…if you want.

Scoop the ice cream into a large glass dish and freeze overnight to get a true “ice cream” texture. You could eat it right out of the machine, too, but I like my ice cream more on the solid side.

Let defrost at room temperature for 15 minutes before digging in. This will ensure you have a creamy, not icy texture.

Serve with Blondies or Brownie Bites.

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