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Coconut Ice Cream

Coconut Ice Cream with Chocolate Crackle

  • Author: Meghan Telpner
  • Total Time: 15 mins
  • Yield: 6 servings 1x



For the ice cream:

  • 1 large banana
  • 1/4 cup honey
  • 2 tsp lemon juice
  • 1 can full fat organic coconut milk
  • 3 Tbsp dried coconut
  • 12 Tbsp organic vodka, optional (it will lower freezing point and make ice cream smoother)

For the crackle:

  • 1/2 cup raw cacao
  • 1/4 cup coconut oil
  • 1/4 cup cacao butter
  • 2 Tbsp honey or maple syrup


For the ice cream:

  1. Place banana, lemon juice and honey in a blender and process until well mashed.
  2. Add coconut milk, dried coconut and optional vodka and blend.
  3. Reserve 1/2 cup of the ice cream mixture in the fridge.
  4. Freeze the rest in ice cube trays for 3 or more hours, until frozen.
  5. Place the cubes into your blender or food processor, add the reserved non-frozen mix and process until smooth.

For the crackle:

  1. Fill a pot with 2 inches of water and place a stainless steel bowl over top to fashion a double boiler.
  2. Over medium heat, add all the ingredients to the bowl.
  3. Stir continuously until the ingredients melt together.
  4. Drizzle over your favourite ice cream, or dip fruit in it and set the fruit on parchment, and then chill in the fridge.
  5. The best way to store extra sauce is in ice cube trays. Once solid, pop the cubes out and keep in an airtight container in the freezer. Melt back to liquid as needed. Makes 1 cup.
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: Dessert