Double Coconut and Ginger Ice Cream

Name: Double Coconut and Ginger Ice Cream
Prep time: 35 min
Cook time: 10 min
Total time: 11 h
Yield: 6 servings
Ingredients: 2 cans full-fat coconut milk; ½ cup agave nectar or sugar; ¼ teaspoon sea salt; 2 Tbsp corn starch; 2 ½ inch piece fresh ginger root, peeled and minced; 2 teaspoon vanilla extract; 2 teaspoon dark rum; ⅔ cup coconut flakes, unsweetened; crystallized ginger, chopped, optional

User Reviews

4.7

9 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Additional Time
10 hrs
Total Time
11 hrs
Servings
6 servings
Calories
369 kcal
Course
Dessert

Double Coconut and Ginger Ice Cream

Finn Russell

Report

Creamy and rich vegan ice cream, with ginger-infused coconut milk, toasted coconut, and more fresh ginger. Ice cream maker helpful but not required.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 cans full-fat coconut milk (13-15 oz each; any brand you like)
½ cup agave nectar or sugar
¼ teaspoon sea salt
2 Tbsp corn starch
2 ½ inch piece fresh ginger root, peeled and minced
2 teaspoon vanilla extract
2 teaspoon dark rum
⅔ cup coconut flakes, unsweetened
crystallized ginger, chopped, optional

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

If using an ice cream maker, put canister in freezer at least 24 hours in advance to ensure it is fully frozen. Also, locate a freezer-safe container, such as a loaf pan.
Shake the cans of coconut milk before opening. In a small bowl, whisk together ½ cup coconut milk and the corn starch. Set aside.
In a sauce pan over medium-low heat, add the remaining coconut milk, sweetener, salt, and approximately ¾ of the minced ginger. Cook, stirring occasionally, until very warm but not simmering, about 1 to 2 minutes.
Raise heat to medium and whisk in the corn starch slurry. Continue to cook and stir until the mixture thickens, about 5-7 minutes. Don't let it come to a boil. When it coats and clings to your spoon you'll know it's ready. Remove from heat and stir in the vanilla and rum.
Over a large bowl, pour the mixture through a strainer to remove the ginger. Discard the cooked ginger. Stir the remaining finely minced fresh ginger into the ice cream mixture. Let sit at room temp 30-45 minutes. Cover and refrigerate 4 hours to overnight.
Before churning the ice cream, toast the coconut. Heat a large pan over medium heat. Add the coconut and stir frequently, cooking until light brown. Watch it carefully! Coconut burns very quickly. Move the coconut to a bowl or plate to cool.
Churn the ice cream following manufacturer's instructions for your machine. My Cuisinart takes about 15 minutes to achieve soft-serve consistency. During the last minute of churning add the toasted coconut. Transfer the ice cream to a freezer-safe container.*If not using an ice cream maker, stir in the toasted coconut and pour the mixture into a freezer-safe container. Whisk the mixture, to incorporate air and break down ice crystals, 2 or 3 times during the first couple of hours of freezing.
Freeze the ice cream 4 to 6 hours or overnight, depending on desired consistency.

Nutrition Information

Show Details

Calories 369kcal (18%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 24g (37%) Saturated Fat 21g (105%) Sodium 144mg (6%) Fiber 2g (8%) Sugar 23g (46%) Vitamin C 6.6mg (7%) Iron 1.4mg (8%)