Coconut Ice Cream
There is nothing I love more than a homemade batch of vegan coconut ice cream! It's cool and refreshing and sinfully sweet. Try it this weekend, you won't be disappointed.
Ingredients
- 2 (14 oz) cans coconut milk
- 2 tbsp cornstarch
- 1/2 c organic sugar
- 1/4 c light corn syrup
- 1/4 tsp sea salt
- 1 tsp vanilla extract we used Madagascar Bourbon
Instructions
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Vigorously shake both cans of coconut milk to disperse evenly.
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In a small bowl whisk together 1/4 c of coconut milk with the cornstarch and set aside.
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In a large saucepan mix the remaining coconut milk with the sugar, corn syrup, sea salt and vanilla.
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Cook over medium-high heat for approximately 5-7 minutes, whisking frequently, until small bubbles appear at the edges of the pan.
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Reduce to medium. Whisk the cornstarch mixture again and slowly pour into the saucepan, whisking to combine.
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Cook until thickened, making sure to scrape the bottom of the pan frequently, approximately 30 seconds.
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Transfer to a blender and mix on high for 1 minute.
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Pour into a large bowl and cool for 15 minutes or until no longer steaming.
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Cover with a lid or plastic wrap and chill in the refrigerator for 6 hours or up to 24 hours.
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Remove from refrigerator and whisk again until smooth.
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Transfer to an ice cream maker and churn until it resembles soft-serve consistency and registers 22-23 degrees.
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Transfer to an airtight container and cover. Pop in the freezer for 6 hours more!
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Remove from the freezer, top with your favorite toppings and serve.
