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

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • 1/2 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

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

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

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