Coconut Milk Ice Cream

For a while now, I have been trying to eat gluten free and dairy free. It is really difficult... especially when one has a true craving for ice cream! I tried store bought brands of dairy free ice cream... but they seem to have a funny aftertaste. When I found a recipe for ice cream in a recent edition of Saveur magazine (that actually did not have eggs in it!) I did some experimenting... and came up with this! Really, you would NEVER know it is completely dairy, egg, and gluten free!!! : )

Coconut Milk Ice Cream

1 14oz can of coconut milk

2 cups coconut milk (drinkable variety- I like TJs!)

5 heaping tsps cornstarch

½ tsp salt

½ cup sugar

2 Tbsp Agave

Whisk together cornstarch and ¼ cup drinkable coconut milk in a small bowl and set aside. Mix canned coconut milk, 1 ¾ cup drinkable coconut milk, salt, sugar and agave together in a saucepan. Bring to a boil over medium heat and boil gently for 2-4 minutes. Whisk in cornstarch mixture and return to a boil. Cook until thickened.

Cool overnight in the fridge and cook according to ice cream maker directions.

Note: After ice cream is processed and frozen solid, it may require a little bit of thawing before it is scoop-able. I recommend 5 minutes or so! 

VARIATIONS:

Chocolate: Whisk in 1 bar (or more if you prefer!) of dark chocolate before whisking in cornstarch mixture. 

Coffee: Whisk in 1 T instant espresso before whisking in cornstarch mixture.

(do both of the above for mocha ice cream!)

Once base is cooled and freezing process has begun, try different add-ins!

Rocky Road: Chocolate ice cream with mini chocolate chips, marshmallows and almonds

Mint Chip: Peppermint flavoring whisked in after cooking and before cooling plus mini chips

Vanilla: Split open a vanilla bean and add during initial cooking process to release flavors.

I haven’t tried fruit varieties yet, but I am sure they would be great!