Jan 25, 2012

Roasted Pear Cinnamon Ice Cream with Toasted Coconut

This one is for Anthony, Stephanie, and Jodi, who all had suggestions of what I should have as a post sugar detox indulgence.  I went for the ice cream.  I did, however, disregard the pizza, coke, and big mac suggestions :)  Yay me!


4 pears, cut into 1 inch slices (it's up to you if you want to peel them)
2 1/2 cups full fat coconut milk
2 tsp cinnamon
3 egg yolks
1/4 cup maple syrup
2 tsp pure vanilla
Shredded or flaked coconut, toasted


Preheat oven to 400 degrees.

  • Place pears on a baking sheet.  Roast for about 45 minutes, or until soft, tossing occasionally.
  • Meanwhile in a pot, heat coconut milk, cinnamon, and vanilla over med-low heat (don't boil) for 5 minutes.  Set aside and let cool. 
  • When pears are done cooking, put in a food processor and pulse a few times until relatively smooth. A little bit chunky is fine, but try not to leave too many large pieces of pear as they will freeze solid.  Let cool. 
  • Add the coconut milk mixture, egg yolks, and maple syrup to the processor and process on the lowest speed for about 10 seconds. 
  • Add mixture the the ice cream maker and follow manufacturer's instructions. Done!


  1. All I can say is...yes, please. My Whole 30 ends Tuesday...hmm. I know what I'm going to make!

  2. Congrats! I think I'll have to make your Almond Joy Freezer Pie soon! Like now!