Because of their fat content and creamy texture, ackees are great for making ice cream. This kid friendly vegan version has toasted coconut added in (such a great pair! check out the ackee muffins if you haven’t already). It uses less than 10 ingredients and is easy to prepare.

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Vegan Ackee Ice Cream

Coconutty, creamy and delicious! The flavour of the ackee is in the finish and the coconut more forward. My nine very lucky taste testers were super happy result – none of them were vegan but all thoroughly enjoyed it.

Only two said they would have wanted it to be a bit sweeter. The beauty of homemade ice cream (or desserts in general) is that you can make it more or less sweet according to your taste. On the topic of sugar; I used both cane and coconut sugar, my reason for this is that I like the flavour of the coconut sugar but didn’t want the ice cream to be too dark so I opted to use the cane sugar as well. You could use one or the other or any other sweetener you like. Note that the fat in both the ackee and coconut milk solidify when chilled; it’s a good idea to give the chilled ice cream base another whiz in the blender before churning it to ensure a silky smooth product (trust me it’s worth the extra mess)

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What do you think? As always feel free to share your thoughts in the comment section below. If you want to see the live video I shot while making the base for this ice cream, check out the Amazing Ackee Facebook page (here). Thanks for stopping by, until next time!

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Vegan Toasted Coconut Ackee Ice Cream

Chantal
Coconutty, creamy and delicious this vegan kid friendly ice cream is easy to make and uses less than 10 ingredients
Print Recipe Pin Recipe
Course Dessert
Cuisine caribbean, jamaican
Servings 12 4oz scoops

Ingredients
  

  • 2 400ml cans Coconut Milk
  • 1 tbsp Arrowroot powder*
  • 1/3 cup Cane sugar*
  • 1/3 cup Coconut Sugar*
  • 2 cups Parboiled Ackee
  • 1 tsp Vanilla Extract
  • 1/2 cup Shredded Coconut* , toasted and cooled

Instructions
 

  • Mix about two tablespoons of the coconut milk with the arrowroot powder and set aside. Pour the remaining coconut milk into a small saucespan along with sugars and heat till sugar dissolves.
  • Add arrowroot slurry and heat but do not boil for about 3 to 5 minutes until the mixture thickens slightly. Off heat and let cool for about 5 minutes.
  • In a blender combine ackee, vanilla and coconut milk mixture. Blend till completely smooth. Strain into a bowl or jug, cover and chill overnight.
  • When ready to churn ice cream, return ice cream base to the blender and blend a till smooth. Churn according to the manufacturer instructions on your ice cream machine.
  • Just before the ice cream starts to look like soft serve, sprinkle in the shredded coconut.
  • Pack into a freezer safe container and place in freezer till set and ready to serve

Notes

*I use the Bob’s Red Mill brand

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