Ingredients:

• 2 (15 oz) cans full-fat coconut milk, divided
• ½ cup granulated sugar
• 1 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

1. Prepare Your Ice Cream Maker:
   • The night before, place the bowl of your ice cream maker in the freezer to ensure it is fully frozen.
2. Mix Ingredients:
   • Set aside ½ cup of coconut milk in a small bowl.
   • In a saucepan over medium heat, whisk together the remaining coconut milk, sugar, and salt until the sugar dissolves.
   • Stir in the vanilla extract.
3. Thicken the Ice Cream Base:
   • In the reserved ½ cup of coconut milk, whisk in the cornstarch until fully dissolved.
   • Slowly pour this mixture into the saucepan, stirring constantly.
   • Bring to a gentle boil and cook for 5 minutes, stirring frequently, until thickened.
4. Chill the Mixture:
   • Transfer the ice cream base to a shallow container, cover, and refrigerate for at least 4 hours (or until completely chilled).
5. Churn the Ice Cream:
   • Pour the chilled mixture into your frozen ice cream maker bowl.
   • Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Freeze & Serve:
   • Serve immediately or transfer to a pint-sized container and freeze until firm.
   • When ready to serve, let it sit at room temperature for 5-10 minutes to soften.

No Ice Cream Maker? Try This Alternative Method:

• After chilling the ice cream base, pour it into a baking dish and freeze.
• Once frozen, break it into chunks and blend in a food processor until smooth and creamy (this may take up to 10 minutes).
• Transfer to a loaf pan and refreeze until set.

Serving & Storage Tips:

• Store in an airtight container in the freezer for up to 1 month.
• Let it thaw for 10-15 minutes before scooping.
• Enjoy in bowls, cones, or as part of an ice cream sundae.

Optional Toppings:

• Toasted coconut flakes for extra crunch
• Chocolate chips or fruit for added flavor

Nutrition