Zip-Top Bag Coconut Ice Cream With Cacao Nibs – a delicious recipe with salt, coconut milk, heavy cream, vanilla, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
190
kcal
Calories
13
g
Fat
13
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: rock or coarse sea salt, ice, 1 1/2 cups coconut milk, 1/2 cup heavy cream, and more.
Yes, Zip-Top Bag Coconut Ice Cream With Cacao Nibs falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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