Dust off that ice cream maker and get ready for summer with our homemade toasted coconut ice cream. This fabulous vegan ice cream is so simple to make and packed full of rich, natural coconut flavor. Perfect for summer barbecues with friends or a pack of wild kids running around the yard ? take your pick.
A little vodka makes perfect ice cream
My initial batch of coconut ice cream froze solid as a rock. It was completely unscoop-able. No one wants ice cream in that state, especially when you have a full box of cones just waiting for you. After some extensive internet searching, the best solution I could find was to add just a tablespoon of vodka to the mix. It?s my new favorite kitchen tip ? it keeps the ice cream light and fluffy for the perfect scoop. Bonus points: you?re all ready to mix up a vodka tonic while you wait for your ice cream to churn.
Monkfruit sweetener
Before you get nervous about sourcing a new ingredient, know that the monkfruit in this recipe is completely optional. You can easily substitute regular sugar in its place. I prefer to dial back the sugar when I can, but in instances like these, where sugar is in a starring role, I use monkfruit sweetener as a substitute. Monkfruit is an all natural, sugar-free sweetener with zero calories and zero glycemic index. I?m always a little weary of sugar substitutes ? preferring less of the real deal to using an artificial substitute ? but monkfruit is completely natural! It came highly recommended by a brillian...