Zip-Top Bag Coconut Ice Cream with Cacao Nibs

By Katherine Hysmith
July 21, 2015
0 Comments


Author Notes: A DIY that'll take you back to your camp days. Katherine Hysmith

Serves: 2

Ingredients

  • rock or coarse sea salt
  • ice
  • 1 1/2 cups coconut milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons sugar
  • pinch salt
  • unsweetened coconut flakes
  • cacao nibs

Directions

  1. Fill the large zip-top bag halfway with ice. Sprinkle about 5 tablespoons salt over the ice.
  2. In the small zip-top bag, combine the milk, cream, vanilla, sugar, and pinch of salt. Firmly seal and shake to mix the ingredients.
  3. Carefully nestle the small bag into the ice in the large bag. Firmly seal the large bag and vigorously shake for 5 to 10 minutes or until the contents of the small bag have begun to solidify. Wrap the bags in a kitchen towel or don two oven mitts to keep your hands from freezing.
  4. Carefully remove the small bag from the large bag and wipe the seal with a damp paper towel to remove any salt water. To the bag add a handful of coconut flakes and a couple tablespoons of cacao nibs and stir to combine. Spoon contents into a bowl or a cone or eat straight from the bag.

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