Chocolate Chunk Toasted Coconut Ice Cream
This vegan coconut ice cream is made with a base of creamy coconut milk, toasted coconut flakes, and chunks of dark chocolate. Refined sugar free, and no gums or starches needed.
Servings 6
Calories 356kcal
Ingredients
- 400 ml (13.5 oz) canned full-fat coconut milk
- 200 ml (7 oz) canned coconut cream
- 3 tablespoons maple syrup or honey
- 2 teaspoons pure vanilla extract*
- Tiny pinch sea salt
- 100 grams (½ cup) dark chocolate, chopped
- 50 grams (½ cup) toasted coconut flakes
Instructions
- Whisk together the coconut milk, cream, maple syrup, vanilla, and salt in a large bowl.400 ml (13.5 oz) canned full-fat coconut milk, 200 ml (7 oz) canned coconut cream, 3 tablespoons maple syrup, 2 teaspoons pure vanilla extract*, Tiny pinch sea salt
- Pour the coconut mixture into your ice cream maker and churn until frozen, adding the chocolate and coconut when the ice cream is almost set and frozen to mix it evenly throughout.100 grams (½ cup) dark chocolate, chopped, 50 grams (½ cup) toasted coconut flakes
- Serve immediately, or freeze in a sealed container for up to one month. Thaw for about 10 minutes before serving if frozen solid.
Notes
* You can substitute 1/2 teaspoon of vanilla powder for the extract, but the alcohol in the extract helps to keep it smooth and creamy.
Nutrition
Serving: 1 | Calories: 356kcal | Carbohydrates: 33g | Protein: 3g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 59mg | Fiber: 3g | Sugar: 25g