Honey-sweetened coconut milk ice cream, balanced with savory Chicharron saltiness.



Mix arrowroot with 2 Tbsp. coconut milk and set aside. In a large saucepan, whisk remaining coconut milk, coconut cream, and 1/3 cup of the honey together and bring to a boil over medium heat. Stir in arrowroot mixture and continue to boil for a few minutes. Lower heat and simmer for a few more min. until mixture has slightly thickened and coats the back of a spoon. Remove from heat and stir in extract and rum. Pour mixture into a large zip-top bag, seal, and submerge in a bowl of ice water. Refrigerate bag in ice bath for at least 4 hours or overnight. Pour ice cream mixture into an ice cream maker and follow manufacturer's instructions to churn until it's a soft serve consistency. Add macadamia nuts and churn for another minute or so. Spread half of the ice cream in a quart-sized container. Sprinkle with 1 Tbsp. Chicharron Salt and drizzle with half of the remaining honey. Repeat with remaining ice cream, salt, and honey. Cover with plastic wrap and freeze for 2 to 4 hours until firm.

Serving Suggestions

Serve in a cone or top with toasted coconut flakes, another sprinkle of Chicharron Salt, and/or drizzled caramel sauce.


1 quart

Thanks To

Adapted from Heart Beet Kitchen

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Savory Spice Shop Ingredients
Arrowroot Starch/Flour, Organic 1 oz bag $2.30
Coconut Extract Natural -2floz $6.15
Chicharron Salt - 6oz Bottle $9.95
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