If you’re a fan of coconut, you’ll love our toasted coconut ice cream, which has chewy toasted coconut and a hint of vanilla!
Watch how to make it
Another must-try ice cream is our homemade strawberry ice cream. That one is made the traditional way with cream and eggs. If you eat those things, then you should totally try it!
Coconut milk: not all coconut milks are created equal, so you’ll want to read the labels. Look for cans of full-fat coconut milk that’s at least 60% coconut extract, with no gums or additives. Coconut sugar: coconut sugar is made from the sap of coconut palm trees, and has a strong caramel taste. It’s similar to brown sugar but has a lower glycemic index, which is great news for our blood sugar. You can find it here, or at most grocery stores. You’ll also need pure vanilla extract and some toasted coconut ribbons (for serving, if desired).
Use a full-fat coconut milk that’s at least 60% coconut extract, with no gums or additives. The higher it is in fat, the better the ice cream will be. Basically, avoid the light stuff! Don’t swap the coconut sugar. We’ve tried different sweeteners, and coconut sugar has just the right taste and texture. If you enjoy a soft-serve consistency, enjoy this ice cream right out of the ice cream maker! Otherwise, freeze it for a few hours until it becomes firm enough that you can scoop it with an ice cream scoop.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
