Adapted from the original recipe by Riya Borah at For the Love of Coconut, this creamy, vegan ice cream is sweetened with maple syrup with hints of vanilla and ginger. After testing a range of coconut milks, this combination of canned coconut milk (not from cartons) and coconut cream delivered the best-tasting coconut flavor and richness we all want from ice cream. If you do not have an ice cream maker, follow the alternative instructions and serve this on its own or as a dairy-free topping for all your holiday pies.
Use an immersion blender or standard blender to whip the coconut milk, coconut cream, maple syrup, vanilla, salt and ginger together.
Taste the mixture for sweetness and adjust to suit your taste, then blend again.
Chill the mixture for at least 1 hour. Stir well before adding it to the ice cream maker following the manufacturer's instructions. Once the mixture is the consistency of soft-serve ice cream, stop the machine and spoon it into a container with a lid.
Chill the ice cream until fully frozen, at least 2 hours. For best results, let the ice cream sit room temperature for 30 minutes before serving.
Spoon the ice cream mix into a shallow container (like a loaf pan), cover securely with a lid or plastic wrap and place in the freezer. Every 35 to 45 minutes, remove the lid and stir the ice cream, scraping the sides well to combine the frozen portions with the liquid. Recover and return to the freezer.
Repeat until the mixture is evenly frozen, at least 4 hours. Remember that the more frequently you stir, the creamier the results. Chill the ice cream for another 2 hours. For best results, let the ice cream sit room temperature for 30 minutes before serving.
Copyright 2021 Lynne Curry