Almond Toasted Coconut Ice Cream Recipe

Almond Toasted Coconut Ice Cream Recipe

I LOVE this dessert! I wanted to try something exotic for my Hawaii inspired dessert dish and came up with a gluten free take on fried ice cream. Its sweet, crunchy, and oh so flavorful! Enjoy!

What you’ll need:

½ cup of gluten free breadcrumbs

½ cup of crushed almonds

1 tbsp of cinnamon

1 egg (or 3 tbsp of egg whites)1 tsp of vanilla extract

1 tbsp of soymilk (I use SILK vanilla)

Canola oil for frying


  1. Prep a shallow glass container to freeze ice cream.
  2. Scoop out four-½ cup sized balls of ice cream and place on the glass container and into the freezer for one hour.
  3. Prep breadcrumbs and crushed almonds in a small mixing bowl.
  4. Take out the ice cream from you freezer and quickly roll them in the breadcrumbs and almonds mix. Place them back into the freezer for another hour.
  5. In a second mixing bowl, whisk cinnamon, egg, vanilla extract and soymilk.
  6. Remove the now covered ice cream balls and dip into the milk mixture, then roll again in the breadcrumbs (to make sure they are fully covered)
  7. Freeze again for two hours.
  8. When you’re ready, prep a fryer or deep pot with canola oil and heat up to 400 degrees
  9. Using a large ladle, dip the ice cream balls into the oil and fry for only 30 seconds then place on a plate to serve warm!

 Add ons: Diced fruit and honey for a delicious topping!

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