Coconut Stuffed Ice Cream


1 3/4 cups unsweetened flaked coconut
2 cans full-fat coconut milk, 13.5oz each
1/2 cup coconut sugar, sucanat or pure cane sugar
2 teaspoons pure vanilla extract
1/2 cup chopped [vegan] dark chocolate

Preheat your oven to 350*F and spread flaked coconut in a single layer on a large baking sheet.
Place in the oven for about 2-3 minutes. Remove the pan, stir the coconut, and toast for another 1-3 minutes until golden brown. Watch very closely as it will burn easily. Let fully cool.
Whisk the coconut milk and sugar in a pot over medium heat and bring to a boil for just over 1 minute, whisking frequently.
Remove from heat and whisk in the vanilla extract.
Pour the mixture into a heat safe bowl and place in the fridge until chilled. [~3-4 hours – Stirring the mixture every once in awhile will speed up this process. Do not freeze to accelerate this process.]
Pour the mixture into your ice cream maker and follow manufacturer’s instructions for mixing time.
Add 1 1/3 cups of the cooled coconut and the dark chocolate when your mixture is about 1/2 way done mixing [creamy soft serve texture].
Once the ice cream has pulled away from the sides and is stiff, serve or immediately transfer to a container and pack in tightly. [The quicker the better to avoid ice crystals from melting ice cream!]
Pour the remaining coconut on top and place a piece of plastic wrap directly on top of the ice cream. Seal the container and freeze for 3-4 hours until fully hardened.
Let sit out for 10 minutes to soften before serving.
Top with more toasted coconut and chocolate sauce if desired.

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