Toasted Coconut Ice Cream Recipe | Yummly
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Toasted Coconut Ice Cream

KITCHENAID
5Ingredients
15Minutes
620Calories
Read Directions
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Description

Ingredients

US|METRIC
4 SERVINGS
  • 1 cup full-fat canned coconut milk (shake, then pour)
  • 2 cups toasted shredded coconut (plus extra to serve)
  • 1/4 cup pitted dates (chopped, firmly packed)
  • 2 tablespoons virgin coconut oil
  • 4 cups frozen bananas (sliced; see note)
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    Directions

    1. Throw the coconut milk, toasted coconut, dates, and coconut oil into your KitchenAid® blender in the order listed. Blast on high for 30 to 60 seconds until the coconut and dates are pulverized.
    2. Scrape down the sides of the blender container and inside the lid, and add the frozen banana. Secure the lid, remove the center lid cap, and insert the tamper.
    3. Process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
    4. Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about 4 hours to firm up for a harder consistency. Do not freeze for much longer or ice crystals will develop.
    5. NOTE: Use ripe but not overripe bananas or the banana flavor will be too prominent.
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    NutritionView More

    620Calories
    Sodium1% DV25mg
    Fat72% DV47g
    Protein12% DV6g
    Carbs18% DV55g
    Fiber52% DV13g
    Calories620Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat41g205%
    Trans Fat
    Cholesterol
    Sodium25mg1%
    Potassium980mg28%
    Protein6g12%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber13g52%
    Sugars29g58%
    Vitamin A2%
    Vitamin C25%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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