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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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
chill:
240 mins to 1440 mins
freeze:
Per manufacturer's directions
Servings:
8
Max Servings:
10
Yield:
4 1/2 cups
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Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch

Ingredients

Ingredient Checklist

Directions

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

Cinnamon-Almond Crunch

Ingredients

Ingredient Checklist

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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