Coconut Vanilla Ice Cream

Name: Coconut Vanilla Ice Cream
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 6
Ingredients: 1.5 cup full fat coconut milk; 1 cup soy milk; 0.5 cup light corn syrup; 0.33 cup Sugar; 0.35 tsp xanthan gum; splash vanilla extract; water

20 mins prepServes 6

This is a dairy-free ice cream base using a combination of soy milk and coconut milk. It's designed to be super creamy and freeze perfectly without becoming too hard. The recipe aims for a less coconut-y flavor to serve as a versatile base. Strawberries or other fruits can be added, but were not measured in the original recipe.

6 servings

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Instructions

1. Stir together sugar and xanthan gum in small bowl.
2. In a large saucepan, combine corn syrup and water. Add sugar mixture and whisk vigorously until smooth. Turn stovetop to medium heat and cook, stirring often, until all sugar is fully dissolved. Remove from heat and whisk in the coconut cream. Add in vanilla extract and mix.
3. Let cool before transferring to an airtight container. Refrigerate until chilled, at least 6 hours. (For even better texture and flavor, chill 24 hours, can be stored in the fridge for up to a week before churning).
4. Churn ice cream for 30-40 minutes (depending on your machine), place in clean airtight container and freeze for 2 hours before eating. Also tastes great straight out of the freezer anytime. Will last in the freezer for 6 months. Enjoy:)

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Coconut Vanilla Ice Cream

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