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Grape-Nuts® Coconut Ice Cream

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"Vegan, sugar-free, no-cook, easy, delicious and nutritious! A creamy crunchy pleasure. Transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife."
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1 h 20 m servings 161
Original recipe yields 14 servings (1 3/4 quart)


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  1. Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.
  2. Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt; blend until very smooth, about 2 minutes.
  3. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
  4. Pour mixture into an ice cream maker; churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.


  • Cook's Notes:
  • To best preserve the crunch of the Grape-Nuts®, I'll place the measured cereal, as well as the container the ice cream will go in, in the freezer ahead of time.
  • Instead of flax seeds, you can use the same amount of ground chia seeds, up to 2 tablespoons Ener-G® Egg Replacer™, or whatever you like to use in place of 4 eggs.
  • If you don't have a blender, whisk ice cream base in a bowl until smooth.
  • The stevia can be partially or wholly substituted with about 1 cup powdered erythritol or another sweetener.
  • Substitute konjac or glucomannan powder for the xanthan gum for creaminess if desired.
  • Substitute table salt for the Himalayan black salt if desired.

Nutrition Facts

Per Serving: 161 calories; 13.6 9.7 2.5 0 108 Full nutrition

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