Step 1

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, add the coconut cream, granulated sugar, honey, vanilla extract, and kosher salt.

Step 2

Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers. Place in the refrigerator for at least an hour, until chilled.

Step 3

While the ice cream base is chilling, make the toasted coconut. Place the coconut flakes in a large skillet over medium heat.

Step 4

Toast for 3-4 minutes, stirring often, until the coconut is toasted and fragrant.

Step 5

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.

Step 6

In the last two minutes of the churn, add the toasted coconut, reserving one tablespoon for later.

Step 7

Spoon the ice cream into a shallow container or a loaf pan. Sprinkle the top with the remaining toasted coconut. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.

Step 8

Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.