This is the recipe that I use as a base for many different ice cream flavors. It’s simple and delicious.
Coconut Milk Ice Cream Recipe
2 15 oz cans coconut milk (you can use regular or light, I use one of each)
2 tbsp arrowroot powder or cornstarch
2/3 cup light agave nectar
3 tsp vanilla bean paste (vanilla extract will also work)
dash of cinnamon
pinch of salt
Use a small amount of coconut milk to dissolve arrowroot powder. Add the mixture and all remaining ingredients to a medium sized saucepan and simmer over low heat until it thickens. Pour the custard into a glass bowl and refrigerate until chilled, preferably overnight.
A thin layer of “skin” will form when the custard chills, this can be skimmed off with a spoon. Another trick is to place plastic wrap on the surface of the custard before it cools, but I prefer not to use plastic wrap, especially when it will be in direct contact with hot food.
Freeze the custard according to manufacturers instructions for you particular ice cream maker. The ice cream will be too soft and runny to serve immediately so it should be placed in an airtight container and stored in the freezer for at least a couple hours first.