This extra coconutty ice cream only takes minutes to assemble. It’s dairy-free and has a creamy texture that we feel excels milk based ice creams. Give it a try and decide for yourself!
- 15 minutes to assemble
- Cooling time
- 24 hours to freeze
- 4 1/2 cups
- Add 1/2 can Andre Prost Coconut Milk Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.
- While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.
- Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer's instructions.