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


YIELD
1 quart

TIME
Active Prep: 30 min
Cook: 5 min


INGREDIENTS
  • 1 Tbsp. cornstarch
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 (13.5 oz.) can can coconut cream
  • 2/3 cup honey, divided
  • 1 tsp. Natural Coconut Extract
  • 1 Tbsp. dark or spiced rum
  • 1 cup toasted macadamia nuts, roughly chopped
  • 2 Tbsp. Chicharron Salt

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DIRECTIONS

Mix cornstarch 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.

THANKS TO
Adapted from Heart Beet Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Sweetener-Free



ITEMS IN THIS RECIPE

29
6oz Canister  
Net 6.00oz
$9.95

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