Ingredients:

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1/2 cup (120ml) unsweetened coconut cream
  • 2/3 cup (135g) organic cane sugar
  • 2 tbsp (30ml) light agave nectar
  • 1.5 tsp (7.5ml) pure vanilla bean paste
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (45g) unsweetened toasted coconut flakes

Instructions:

  1. Whisk the liquids. Combine 2 cans of coconut milk and 1/2 cup coconut cream in a large bowl. Use a whisk to break up any solid fat chunks until the liquid is completely uniform.
  2. Dissolve the solids. Add 2/3 cup organic cane sugar and 1/2 tsp sea salt. If the sugar isn't dissolving, you can warm 1/2 cup of the milk on the stove, dissolve the sugar, then mix it back into the cold milk.
  3. Incorporate aromatics. Stir in 2 tbsp agave nectar and 1.5 tsp vanilla bean paste.
  4. Chill the base. Cover and refrigerate for at least 4 hours. Wait until the base is below 4°C for the best results.
  5. Toast the flakes. Heat 1/2 cup coconut flakes in a dry pan over medium heat for 5 minutes until they turn golden and smell like toasted nuts.
  6. Prepare the maker. Set up your ice cream maker according to the manufacturer's instructions.
  7. Churn the mixture. Pour the cold base into the machine and churn for 20 minutes until it looks like thick soft serve.
  8. Add the crunch. During the last 2 minutes of churning, slowly add the toasted coconut flakes.
  9. Transfer and set. Spoon the mixture into a chilled container and smooth the top.
  10. Hard freeze. Place in the back of the freezer for 4 hours until it is firm enough to scoop.