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.
- 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
Vigorously shake both cans of coconut milk to disperse evenly.
In a small bowl whisk together 1/4 c of coconut milk with the cornstarch and set aside.
In a large saucepan mix the remaining coconut milk with the sugar, corn syrup, sea salt and vanilla.
Cook over medium-high heat for approximately 5-7 minutes, whisking frequently, until small bubbles appear at the edges of the pan.
Reduce to medium. Whisk the cornstarch mixture again and slowly pour into the saucepan, whisking to combine.
Cook until thickened, making sure to scrape the bottom of the pan frequently, approximately 30 seconds.
Transfer to a blender and mix on high for 1 minute.
Pour into a large bowl and cool for 15 minutes or until no longer steaming.
Cover with a lid or plastic wrap and chill in the refrigerator for 6 hours or up to 24 hours.
Remove from refrigerator and whisk again until smooth.
Transfer to an ice cream maker and churn until it resembles soft-serve consistency and registers 22-23 degrees.
Transfer to an airtight container and cover. Pop in the freezer for 6 hours more!
Remove from the freezer, top with your favorite toppings and serve.
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May be frozen for up to 2 weeks.