Ingredients
Scale
- 1½ cups unsweetened Dream Ultimate Almond (divided)
- 2 tablespoons arrowroot (or cornstarch)
- 2 cans full fat coconut milk (chilled overnight in the refrigerator)
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- pinch of sea salt
- ½ cup raw unsalted almonds
- ½ cup shredded coconut
Instructions
- In a small bowl, whisk together ½ cup Dream Ultimate Almond with arrowroot. Set aside.
- Scoop out 1½ cups of the top solidified coconut cream from the cans of coconut milk. (Save the remaining liquid for another use.) Combine the coconut cream, remaining Ultimate Almond Beverage, coconut sugar, maple syrup, vanilla, and salt in a medium saucepan. Whisk together over medium-low heat until mixture becomes smooth and sugar is completely dissolved. Add the arrowroot mixture and continue to heat until slightly thickened, whisking constantly, about 5 minutes. Transfer to a mixing bowl. Cover and refrigerate until completely chilled, at least 4 hours.
- While ice cream mixture is chilling, preheat oven to 350. Place the almonds on a small baking sheet and the shredded coconut on another baking sheet. Toast almonds in the oven for 9-11 minutes, stirring halfway. Toast coconut for 8-10 minutes, stirring halfway. Almonds should smell fragrant and nutty and coconut should be light golden. Set aside to cool. Coarsely chop almonds.
- Freeze ice cream according to manufacturer’s directions, adding the chopped almonds and coconut during the last five minutes. Transfer ice cream to a container to chill for 2-3 hours in the freezer for a firmer consistency. If left in the freezer for more than a few hours, allow ice cream to soften on the counter for 20-30 minutes before serving.
- Category: Dessert, Ice Cream