Dairy Free Coconut Chocolate Chip Ice Cream

Place the bowl of your ice cream maker in the freezer the night before.

Whisk together ½ 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.