Paleo Toasted Coconut Caramel Ice Cream (paleo, dairy, refined sugar free)

Paleo Toasted Coconut Caramel Ice Cream (paleo, dairy, refined sugar free)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup shredded coconut, unsweetened

  • 1

    can coconut milk, full fat

  • 2

    tablespoons arrowroot powder

  • 1

    egg

  • 2

    tablespoons raw honey

  • pinch of salt

  • 1

    teaspoon vanilla extract

  • homemade caramel sauce

Directions

make the caramel sauce - recipe here toast the shredded coconut in the oven at 300°F for about 2-3 minutes, being careful not to burn in a medium saucepan whisk together the coconut milk and arrowroot powder, then add the egg, honey and salt heat the mixture slowly over medium heat, stirring frequently until it starts to boil and thicken remove from the stove and mix in the toasted coconut and vanilla extract refrigerate mixture overnight process chilled mixture in your ice cream maker and once it is done swirl the caramel onto the ice cream


Nutrition

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