Toasted Coconut Snow Ice Cream

Toasted Coconut Snow Ice Cream Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

1/3 cup unsweetened, flaked coconut
14 ounces full-fat coconut milk, well shaken*
1/2 cup maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
about 10 cups of clean, fluffy snow

In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Angela, Longmont, CO

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Published on December 16, 2013

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2 Comments

Carmella January 2, 2014 at 9:49 am - Reply

I have lived in Northern Wisconsin most of my life.. It is common knowledge to NEVER consume snow, however fresh it may be.  It is loaded with bacteria and must be melted boiled to be considered safe for consumption..a safe alternative would be to use snow made from a sno-cone machine.

M December 16, 2013 at 3:02 pm - Reply

Wow! I’m on the “Alternate Day Fasting” program and thought this might work for dessert on the “fasting” days, when I only have 500 calories a day. That was until I got to the last ingredient. I thought well, that will NEVER work in Southern California!

But for those in parts where you have a REAL winter, it could be fun. Just one tip though…avoid the yellow snow.

Happy Holidays Everyone!

M