Thanks to unsweetened coconut milk, you will be amazed at how smooth and creamy this nondairy ice cream tastes.

Source: Better Homes and Gardens
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Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch

Ingredients

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Directions

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  • Pour coconut milk into a medium saucepan, scraping out all of the solids. Scrape seeds from vanilla bean into milk; add vanilla pod. Cook and stir over medium heat just until simmering. Remove from heat. Cover and let stand 5 minutes.

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  • Combine water and espresso powder; stir espresso mixture and honey into milk. Return just to simmering. Remove vanilla pod. In a medium bowl whisk egg yolks until smooth. Gradually whisk in about 2 cups of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F).

  • Strain milk mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water; stir to cool. Cover and chill 4 to 24 hours.

  • Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions, adding 2/3 of the Cinnamon-Almond Crunch during the last 5 minutes. Ripen 4 hours. Sprinkle each serving of ice cream with remaining crunch topping.

To store:

Store in the freezer up to 1 month.

Nutrition Facts (Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch)

328 calories; 27 g total fat; 19 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 138 mg cholesterol; 124 mg sodium. 105 mg potassium; 16 g carbohydrates; 2 g fiber; 11 g sugar; 4 g protein; 0 g trans fatty acid; 185 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 45 mg calcium; 2 mg iron;

Cinnamon-Almond Crunch

Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 300°F. In a small saucepan combine coconut oil, honey, cinnamon and salt. Cook and stir over medium-low heat until melted and well combined. Add almonds and coconut; toss to coat. Spread mixture into an even layer in a small shallow baking pan.

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  • Bake for 14 minutes or until mixture is nearly dry and evenly browned, stirring twice throughout bake time. Transfer mixture to a large sheet of foil; cool completely.

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