Vegan Coconut Ice Cream
This creamy coconut ice cream combines the richness of full-fat coconut milk with the nutty sweetness of toasted coconut flakes. Enhanced with collagen powder for added protein, it offers a luxurious texture that can be enjoyed as soft-serve straight from the machine or frozen for a firmer consistency. The toasted coconut adds a delightful crunch and deeper coconut flavor that perfectly complements the smooth base. This treat is naturally gluten-free and makes an excellent dessert for those seeking a dairy-free alternative without sacrificing indulgence.
Ingredients
- 1 cup coconut flakes
- 2 cans full-fat coconut milk, chilled
- ⅝ cup coconut sugar or packed light brown sugar
- 4 tablespoons NeoCell Super Collagen
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher or fine sea salt
Instructions
- 1
Preheat oven to 350 degrees
- 2
Spread coconut flakes in even layer on baking sheet
- 3
Bake for 10-15 minutes until fragrant and browned, stirring occasionally
- 4
Let coconut cool
- 5
Combine coconut milk, sugar, collagen, vanilla, and salt in blender
- 6
Blend for 30 seconds
- 7
Pour into ice cream maker and process according to manufacturer's instructions
- 8
Serve as soft-serve or place in airtight container and freeze to harden
- 9
Top ice cream with toasted coconut
Tips
Watch coconut carefully while toasting to prevent burning as it can go from golden to burnt quickly
Chill coconut milk cans beforehand for best texture in the ice cream maker
For extra coconut flavor, reserve some toasted flakes to fold into the ice cream during last few minutes of churning
Good to Know
Store in airtight container in freezer for up to 1 month
Can be made up to 1 week ahead and stored in freezer
Serve immediately as soft-serve or freeze for firmer scooping consistency
Common Mistakes
Don't overbake coconut flakes as they burn quickly and become bitter
Ensure coconut milk is well chilled before churning for best texture
Substitutions
optional ingredient for protein boost
FAQ
Can I make this without an ice cream maker?
Yes, pour mixture into freezer-safe container and freeze, stirring every 30 minutes for first 2-3 hours to break up ice crystals.
What if I don't have coconut sugar?
Regular white sugar or brown sugar work perfectly as substitutes using the same measurement.
How long does this keep in the freezer?
Store covered for up to 1 month, though best texture is within first week of making.