Cranberry Cointreau Coconut Ice Cream
Print

Cranberry Cointreau Coconut Ice Cream

Stunning, creamy vanilla coconut ice cream with a tart cranberry Cointreau swirl, topped off with candied pistachios.
Course Dessert, Holidays
Cuisine Gluten-free, Soy-free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Jackie of Vegan Yack Attack

Ingredients

Coconut Ice Cream Base

  • 13.5 ounce can full-fat coconut milk
  • 1/4 cup organic sugar
  • 1 tablespoon Cointreau
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Cranberry Cointreau Mix

  • 1 cup fresh cranberries you can also use thawed frozen cranberries
  • 1/4 cup orange juice
  • 3 tablespoons organic sugar
  • 2 tablespoons Cointreau
  • Pinch of salt

Candied Pistachios

  • 1/4 cup shelled pistachios
  • 1 tablespoon sugar
  • 1 1/2 teaspoons water

Instructions

Coconut Ice Cream Base

  • Place coconut milk, sugar, Cointreau, vanilla extract, and salt into a blender and puree until smooth. Pour mixture into a gallon-sized sealable bag and place in freezer for at least 1 hour.

Cranberry Cointreau Mix

  • In a small sauce pan, over medium heat, bring cranberries, orange juice, sugar, Cointreau and salt to a boil. Adjust heat to medium-low and simmer, covered, for 10 minutes. Stir occasionally and press on cranberries to pop and mash them.
  • When the cranberry mix has thickened and is similar in texture to preserves, transfer it to a shallow bowl and refrigerate for 30 minutes.

Assembly

  • Break the frozen coconut ice cream base up into a food processor and pulse until smooth. Place half of the cranberry mix into a small, freezer-friendly container. Carefully spread half of the ice cream mixture over the base, then top with remaining cranberry mix and ice cream.
  • Use a knife to swirl the two together, then place container in freezer for at least 45 to 60 minutes to set.
  • When you are ready to serve the ice cream, heat pistachios, sugar and water in a small pan over medium heat. Bring to a simmer and cook, stirring occasionally, until nuts are coated and water has evaporated, then remove pan from heat.
  • Divide ice cream between four bowls and top each one with candied pistachios, serve.