I LOVE ice cream!! This is one of the easiest, fastest, best tasting ice creams I have ever had!! I have the ice cream attachment for my kitchen aid mixer…I keep it in the freezer and ready to go at all times! This is great topped with chocolate gnache and chopped nuts too! If feeling really adventurous you can top with some home made coconut whipped cream too!
- 1 13.5 oz can full fat coconut milk (room temperature) *
- 1 13.5 oz can full fat coconut cream (room temperature) *
- 1/3 – 1/2 cup maple syrup
- 1 teaspoon scraped vanilla bean seeds OR
- 3 tablespoons vanilla extract
Place the ice cream maker bowl in the freezer 12 hours before or according to the manufacturer’s instructions. (I store mine in the freezer so it is always ready to go)
Combine coconut milk, cream and maple syrup in a blender until smooth and frothy (about 2-3 minutes). Pour the mixture in the previously-frozen ice cream bowl and churn according to the manufacturer’s instructions.
Add vanilla extract or scrape vanilla seeds from the beans with a butter knife and add directly into the ice cream bowl as its churning.
After approximately 35 minutes, you can enjoy this soft serve consistency or transfer the ice cream into a freezer safe container and freeze for 4 hours to get more solid ice cream. Ice cream will keep for up to 2 weeks.
*Trader Joe’s brand doesn’t contain guar gum and is full fat. This recipe calls for either 2 cans of 13.5 oz coconut milk or 3 cartons of Aroy-d coconut milk (no guar gum). You need a total of 3 1/2 cups of coconut milk + cream with 1:1 ratio.
*You can get full cream by chilling the coconut milk in the refrigerator overnight and then skimming the fat from the top. Doing so you may need 4 cartons to work with to get to a combined 3 1/2 cups of liquid. You may also need to heat the cream to bring it to room temperature so it combines well with sweetener.
*Recipe makes a quart of ice cream.