Vegan Toasted Coconut Caramel Ice Cream | Tastybits

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:

Vegan Strawberry Banana Ice Cream

Caramel Candy Corn Ice Cream

Vanilla Brookie Ice Cream

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!

Thanks for visiting my blog. If you enjoyed this recipe, please share it with your friends and family l and on social media. If you happen to try out this recipe, please tag me on Instagram or in your stories at @gristleandgossip. I’d love to share your creations in my stories with credits to you!

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Vegan Toasted Coconut Caramel Ice Cream

Simple Vegan Ice Cream using coconut cream, coffee-infused condensed coconut milk, and toasted coconut flakes.

Course Dessert

Keyword Ice cream, Vegan

Prep Time 5 minutes

Cook Time 5 hours

Author G&G

Equipment

• 8x8 pyrex dish

Ingredients

• 1 can (14 oz) Coconut Cream
• 1 can (14 oz) Condensed Coffee-infused Coconut milk
• 2 tsp Vanilla Extract
• 1/3 cup Toasted Coconut Flakes

Instructions

• In a large bowl add Coconut cream and beat with mixer until stiff peaks form. Add condensed coffee-infused coconut milk, toasted coconut flakes and mix well. Pour into 8x8 pyrex dish (with lid) and top with extra coconut. Freeze for 5 hours or overnight.

  Allow ice cream to soften before serving.

Notes