Toasted Coconut Ice Cream

Yields- 1 small tub


1 cup unsweetened shredded coconut
1 can – 13.5 oz. coconut milk
2 cans – 5.4 oz. each coconut cream
1/4 cup monkfruit
1/4 cup maple syrup
3 tsp. vanilla
1/8 tsp. salt
1 tbsp. vodka


If you haven’t already, be sure to chill your insulated bowl for the ice cream maker overnight.
In a medium skillet over medium heat, toast unsweetened coconut until golden brown, keeping a close eye to avoid burning. Transfer to a bowl to cool while you make your ice cream base.
In a blender, add the coconut milk, coconut cream, monkfruit, maple syrup, vanilla, salt and vodka. Blend for several minutes until well incorporated and slightly fluffy. If you have a Vitamix, this will be less than 2 minutes, but if you have a regular blender, give it closer to 3–4 minutes. You want the monkfruit (or sugar) to be dissolved.
Transfer mixture to your ice cream maker and churn according to manufacturer’s directions. Add the toasted coconut a few minutes before the churn is complete. I have a basic Cuisinart ice cream maker and I let my ice cream churn for about 15-20 minutes in total. The ice cream will still be quite soft to the scoop.
Transfer ice cream to a freezer safe container. Anything from Tupperware to loaf pans will do. If you do go with a loaf pan, but sure to cover your ice cream with parchment or plastic wrap. Let chill over night for perfectly scoop-able ice cream.