This is technically a sorbet, but it’s as close to a dairy free ice cream as I’ve gotten. The key is in the high fat content of the coconut cream, letting the sorbet freeze in the ice cream machine until it’s almost completely set (this ensures smaller, tighter ice crystals and a creamier texture), and layering in rich flavors like toast coconut and brown sugar for a lovely depth. I am loving this stuff so hard right now. If you wanted to turn these into delicious coconut popsicles, leave the toasted coconut in the mixture for a bit of texture. Enjoy!
HOW TO MAKE SORBET:
2 cups almond coconut milk (or vanilla almond milk if you can’t find it)
1 cup canned coconut cream (not the stuff for pina coladas)
1/4 cup light brown sugar, packed
1/2 cup toasted coconut, packed
1/4 teaspoon kosher salt
To toast coconut, preheat your oven to 350F and spread a 1/2 cup of sweetened shredded coconut onto a baking sheet. Pop in the oven and toast for 10 minutes, until the edges are getting brown. Mix the coconut lightly and toast for another 5 to 10 minutes, until golden brown. Remove from the oven and set aside.
In a large pot, combine the almond coconut milk, coconut cream, sugar, toasted coconut, and salt. Bring the mixture to a simmer over medium heat, and let it gently simmer for at least 15 minutes (to infuse the toasted coconut flavor). Strain the mixture, cover with plastic wrap and chill in the fridge overnight.
Process the sorbet in your ice cream maker, as per the manufacturer’s guide, or until it has the consistency of soft serve (15 to 20 minutes, depending on the machine). Transfer to a container. Pop the lid on and freeze for at least 2 hours to set before serving.
Serve with a drizzle of coconut syrup!
INGREDIENTS (COCONUT SYRUP)
Makes 1/2 cup of Syrup
1 15-ounce can coconut milk (full fat is necessary, I used Native Forest)
2 tablespoons agave nectar
1 teaspoon vanilla extract
Empty out the can of coconut milk into a medium sized pot over high heat. Bring the coconut milk to a boil and turn down to medium heat, to a rough simmer. Reduce the coconut milk for about 45 minutes (stirring every now and then to prevent boil over), until it looks like a loose syrup and is about a 1/2 cup in quantity. Take off the heat, add the agave nectar and vanilla extract, and stir to combine. Cool completely. Store in a lidded container in the fridge for up to a week.