Non-Dairy Coconut Chocolate Ice Cream
- Number of Servings: 16
Ingredients
• 2 pint Silk French Vanilla Soy Creamer(R)• 2 14oz. can coconut milk chilled (Try to use a brand that has guar gum as an ingredient. It helps to thicken and make a smoother and creamier result.)• ***1/2 cup agave nectar***• 2 tsp. coconut extract• ***2/3 cup sweetened flaked coconut-chopped into tiny pieces.***
In a mixing bowl, dissolve sugar in soy creamer. Add chilled coconut milk and the extract. Stir well, and pour into the ice cream maker. Freeze according to the directions for your machine. Usually takes 25 minutes. During the last 5 minutes, add the chopped flaked coconut to the ice cream.
Serve immediately if you like it soft. Or, if you like to scoopable, put it into containers and freeze for a couple of hours or until hardened.
Serving Size: makes 16 - 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUEROSE73.
Serve immediately if you like it soft. Or, if you like to scoopable, put it into containers and freeze for a couple of hours or until hardened.
Serving Size: makes 16 - 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUEROSE73.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 153.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.9 g
- Protein: 0.5 g
Member Reviews