Coconut Milk Ice Cream

Ingredients

• Coconut Milk – Canned, full fat
• Granulated Sugar
• Cornstarch
• Vanilla Extract
• Salt

Directions

step one - make the base

Set aside ½ cup of coconut milk. Heat the remaining coconut milk, sugar, and salt in a small saucepan, whisking until sugar has dissolved.

In a separate bowl, make a slurry with the cornstarch and the reserved coconut milk. Add it to the saucepan and cook, stirring frequently, until the ice cream base begins to thicken, fully coating the back of a wooden spoon.

step two - chill the custard

Transfer the custard to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.

step three - churn the ice cream

Add the chilled ice cream base to the frozen ice cream bowl and churn. Churn until it becomes thick and resembles soft serve. You can serve now or transfer it to loaf pan and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.

Notes

Serving and Storing

Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn.

Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.