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Author Notes: A dairy-free version of a popular Mexican dessert —Leah Bent
coconut ice cream, shredded coconut flakes, coconut sugar, enjoy life chocolate chips
- 1 pint coconut ice cream
- 1 1/2 cups shredded coconut flakes
- 3 tablespoons coconut sugar
- 1/2 cup enjoy life chocolate chips, melted
- Scoop ice cream into 4 balls. Place on a tray lined with parchment. Freeze until very hard.
- While ice cream is freezing, toast coconut in a non-stick pan over medium heat. Stir constantly, so coconut flakes do not burn.
- Toast until golden brown. Remove from heat immediately and pour into a bowl.
- Stir in coconut sugar. Let cool.
- Remove ice cream balls from freezer, and working quickly, roll each one into the coconut mixture. Return to freezer for 30 minutes.
- Right before serving, drizzle with melted chocolate chips.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
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