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Chocolate Stout and Toasted Coconut Ice Cream (vegan)

Ingredients
  

  • 1 13.5 fl oz can full fat coconut milk
  • 1 cup granulated sugar *
  • 2/3 cup chocolate stout
  • ¼ cup high quality cocoa powder
  • ½ cup coconut flakes

Instructions
 

  • In a large sauce pan over medium high heat add the coconut milk, sugar, stout, and cocoa powder. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes.
  • Chill for at least 2 hours or until cold to the touch.
  • Preheat oven to 350.
  • Add coconut flakes to a baking sheet. Bake for 3 minutes, stir and continue to bake until golden brown, about 3 additional minutes.
  • Churn in ice cream maker according to manufactures specifications until a soft serve consistency, about 15 minutes.
  • Add to an air tight container, stir in the coconut flakes.
  • Chill until firm, at least 2 hours.