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Tasty-vegan-toasted-coconut-ackee-ice-cream,-a-Jamaican-favourite-fruit-with-a-unique-spin

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
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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