It seems as though most people are of an extreme with coconut. It is either a love or a hate relationship. I used to be in the coconut haters camp, but am now most definitely in the coconut lovers camp.
This coconut ice cream is dairy free, made with coconut milk and sweetened with raw honey,a bit of vanilla and a bit of dried, shredded coconut. It really is the perfect ice cream for coconut lovers and packed full of all the good stuff that makes coconut oh so healthy. Plus,it is oh so creamy and coconutty (is that even a word? If not it should be) It is easy as pie to make in an ice cream machine but you can also give it a try making it in a zip-style plastic bag (which is easily cleaned to reuse).
This recipe was inspired by coconut milk ice cream from Kimi over at The Nourishing Gourmet last year.
Print Ultimate Coconut Lover’s Ice Cream
1 can full fat coconut milk (13.5 ounces) 1/4 cup raw honey (or maple syrup) 1/4 teaspoon vanilla extract 1/3 cup unsweetened, shredded coconut toasted coconut for topping (optional)
Mix coconut milk, honey and vanilla extract and process according to manufacturer’s directions. Add the shredded coconut when the mixture is very creamy and thickening.
I make this ice cream and pour the room temp mixture into my frozen ice cream maker bowl and it works perfectly.
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