Gluten Free Coconut Ice Cream with Collagen
Summer just wouldn’t be summer without ice cream or something frozen and frosty. This Gluten Free Coconut Ice Cream with Collagen feels a bit sophisticated but gives you the nostalgia of all those childhood days chasing the ice cream truck.
What makes this ice cream different is that it is dairy free, optionally refined sugar free and contains collagen – a necessary protein that is responsible for the health of your joints, bones, skin and more. If you have yet to make recipes with collagen, just click here to read about why you should start and then head over to this link to see some of the collagen recipes and posts I’ve written.
For this delicious treat, I used NeoCell Super Collagen. This stuff is potent and high quality! Stir it into all sorts of drinks or food to get your daily dose of collagen.
- 1 cup coconut flakes
- 2 (13.5-ounce) cans full-fat coconut milk, chilled
- 2/3 cup coconut sugar or packed light brown sugar
- 4 tablespoons NeoCell Super Collagen
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher or fine sea salt
Preheat oven to 350 degrees. Spread the coconut into an even layer on a baking sheet and bake for 10-15 minutes or until fragrant and browned, stirring occasionally – watch carefully so it doesn’t burn. Let cool.
Combine the coconut milk, sugar, collagen, vanilla, and salt in a blender and blend for 30 seconds. Pour into an ice cream maker and process according to the manufacturer’s instructions. Serve as is – soft serve, or place in an air tight container and freeze to harden.
Top the ice cream with the toasted coconut.
Nutrition facts was calculated for the entire quart. Serving size varies based on personal consumption.
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