Step 1To toast the coconut, preheat the oven to 175 °C/ 350 °F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.
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Step 1To toast the coconut, preheat the oven to 175 °C/ 350 °F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.
Step 2Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
Step 3Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved.
Step 4Add vanilla bean powder, toasted coconut, salt and combine well.
Step 5Pour in a food processor and pulse until it reaches a smoothie-like consistency. This step can be skipped if you prefer your ice-cream chunky. Set Set aside to cool down completely or place in a bowl and refrigerate for about an hour.
Step 6Pour into the into your ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. When done, scoop the ice-cream into a large container or a silicone loaf pan and freeze for at least 30 minutes.
Step 7Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined.
Step 8To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate.
Step 9Store the chocolate separately in a fridge and warm up when ready for serving. Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months. For portion control and easy serving, I prefer using small containers like these.
Tip: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 15-30 minutes before serving.