A deliciously refreshing treat combining homemade coconut ice cream with tropical flavors in a frozen dessert, ideal for summer parties or as a sweet and creamy snack.
Ingredients
Scale:
2 cups of full-fat coconut milk
1/2 cup of sweetened condensed milk
1 teaspoon of pure vanilla extract
1/4 cup of shredded coconut
1/4 cup of sugar
A pinch of salt
1 package of gluten-free graham crackers (about 16 full sheets)
1/2 cup of melted dark chocolate (optional, for dipping)
1/4 cup of chopped nuts (optional, as a topping)
Instructions
In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, and vanilla extract until smooth. Use a hand mixer for a quicker blend and ensure all the ingredients are at room temperature to facilitate mixing.
Add in the shredded coconut, sugar, and salt. Whisk until fully incorporated. Taste the mixture to adjust the sweetness to your preference before freezing.
Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm, stirring halfway through to ensure even freezing.
Once the ice cream is frozen, line a 9x13 inch baking pan with parchment paper to prevent sticking and for easy removal.
Arrange a layer of gluten-free graham crackers on the bottom of the pan, trimming as necessary to fit.
Spread a thick layer of the prepared ice cream over the crackers, smoothing the top with a spatula.
Place another layer of graham crackers on top of the ice cream, pressing gently to adhere. Cover and freeze for at least another 2 hours.
Once set, cut into squares. If desired, dip each square halfway into melted dark chocolate and sprinkle with chopped nuts before the chocolate sets.
