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Chantal

Vegan Toasted Coconut Ackee Ice Cream

Coconutty, creamy and delicious this vegan kid friendly ice cream is easy to make and uses less than 10 ingredients
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Servings: 12 4oz scoops
Course: Dessert
Cuisine: caribbean, jamaican
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. In a blender combine ackee, vanilla and coconut milk mixture. Blend till completely smooth. Strain into a bowl or jug, cover and chill overnight.
  4. 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.
  5. Just before the ice cream starts to look like soft serve, sprinkle in the shredded coconut.
  6. 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