Dairy Free Coconut Chocolate Chip Ice Cream
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Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
6 Persons
Yield
Makes approximately 6 cups
Ingredients
- 2 cans coconut milk
- Ā½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Ā½ -1 cup dark chocolate chips
- Pinch of salt
- Ā¼ cup cold pressed sunflower oil
Topping Options
Almonds, chopped Coconut, shredded and toasted
Instructions
Place the bowl of your ice cream maker in the freezer the night before.
Whisk together Ā½ cup of coconut milk and cornstarch until well mixed. Set aside. Place a medium sauce pan over medium heat and add remaining coconut milk, granulated sugar, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil. Once coconut milk is boiling stir continuously for 2 minutes, until thick and cornstarch is completely cooked. Remove from heat and add the vanilla.
In a large bowl create an ice bath with ice, water and salt. Place a smaller bowl inside of it.
Transfer mixture to the smaller bowl sitting in the ice bath. Stir the mixture until it starts to cools. Then blend the Sunflower oil into the mixture and whisk thoroughly to incorporate the oil. Set the bowl in the fridge for a few hours or even over night to chill. Then pour it into an ice cream machine. You should have ice cream in approximately 15-20 minutes. Add the chocolate chips when the ice cream has reached your desired thickness. You may need to mix in with a spoon or a rubber spatula.
Add desired toppings to your ice cream. The flavor will resemble the taste of an Almond Joy Bar.
