Stupid-Easy Recipe for Toasted Coconut Ice Cream (#1 Top-Rated)

  

Satisfy your sweet tooth with this easy-to-make recipe for Toasted Coconut Ice Cream.

1. Info for Toasted Coconut Ice Cream

  • Cook Time: 15 min
  • Total Time: 15 min
  • Servings: 4
  • Calories: 619.13 kcal

2. Ingredients for Toasted Coconut Ice Cream

  • 1 cup full-fat canned coconut milk (shake, then pour)
  • 2 cups toasted shredded coconut (plus extra to serve)
  • 1/4 cup pitted dates (chopped, firmly packed)
  • 2 tablespoons virgin coconut oil
  • 4 cups frozen bananas (sliced; see note)

3. Directions:

  1. Throw the coconut milk, toasted coconut, dates, and coconut oil into your KitchenAid® blender in the order listed. Blast on high for 30 to 60 seconds until the coconut and dates are pulverized.
  2. Scrape down the sides of the blender container and inside the lid, and add the frozen banana. Secure the lid, remove the center lid cap, and insert the tamper.
  3. Process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
  4. Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about 4 hours to firm up for a harder consistency. Do not freeze for much longer or ice crystals will develop.
  5. NOTE: Use ripe but not overripe bananas or the banana flavor will be too prominent.

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