I am back again with another super easy no-churn ice cream concoction. This time I’ve used coffee-infused condensed coconut milk and toasted coconut flakes. Let me start this recipe by sharing something that blew my mind. Did you know that coffee-infused condensed coconut milk tastes just like caramel? Me either. I lost my mind when I tasted it. My Vegan Toasted Coconut Caramel Ice Cream tastes just like a mounds candy bar. It was love at first bite!
VEGAN TOASTED CARAMEL ICE CREAM
Guys, I am so excited to share this recipe with you. It’s the perfect summer treat and an awesome substitute for those who are looking for those flavors of nougat and coconut but don’t want to eat a candy bar. When I was a kid, mounds and almond joy were my mother’s two favorite candy bars. She too was amazed at the fact that coffee-infused condensed coconut milk could taste so much like caramel.
My other no-churn ice cream recipes:
My other no-churn recipes included other ingredients like fresh fruit and candy. This only added ingredient here are toasted coconut flakes. Adding chocolate and nuts to this recipe will make it taste just like the candy bar. Unfortunately, Emory has a slight allergy to those two ingredients so we were unable to incorporate. The toasted coconut gives it a little crunch. I topped mine with some Rice Krispie cereal because that’s my business. lol!
This recipe is super simple but if you have any questions about substitutions or other items you can add, let me know. Happy to help!
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Toasted Coconut Caramel No-churn Ice Cream
- 8x8 pyrex dish
- 1 can (14 oz) Coconut Cream
- 1 can (14 oz) Sweetened Condensed coffee Coconut milk
- 1/3 cup Toasted Coconut flakes
- In a large bowl add Coconut cream and beat with mixer until stiff peaks form. Add sweetened condensed coffee coconut milk. mix well. Pour into 8x8 pyrex dish (with lid) and top with toasted coconut. Freeze for 5 hours or overnight. Allow ice cream to soften before serving.