Updated on February 3, 2022.
Ingredients:
- 2 cans (13.5 ounces each) full-fat coconut milk
- ¼ cup coconut cream
- ½ cup raw sugar or maple syrup
- 2 tbsp cornstarch or 1 tablespoon arrowroot starch
- 2 tsp vanilla extract
- ½ tbsp sea salt
Add-ins:
- 4 peaches (fresh or frozen), cut into small chunks
- ¼ cup chopped pecans
Preparation:
- If you are using an automatic ice cream machine, freeze the machine’s ice cream bowl for at least 24 hours. It should be completely frozen solid before you begin. Also, shake the coconut milk cans very well.
- In a large pot over low heat, heat coconut cream and 1 ½ cans of coconut milk.
- In a small bowl or measuring cup, combine remaining ½ can of coconut milk with starch. Stir and allow to sit for 5 minutes.
- Stir starch mixture into coconut-milk mixture. Add sugar and stir. Allow to cook until mixture has become thick, almost pudding-like, about 20 to 30 minutes. You will know that it is the right consistency when the mixture stays on the mixing spoon for a few seconds without dripping off.
- Remove from heat and stir in vanilla. Pour mixture into a glass bowl, cover, and allow to cool in the refrigerator for at least an hour.
- Once mixture is cool, use with ice cream maker as per manufacturer instructions. It may get icy if it churns too much, so mindful of iciness as you churn.
- Using a rubber spatula, begin to fold in peaches and pecans. (Adding residual peach juice adds a little flavor.)
- Remove the ice cream from the machine and pour into scooping pan. A loaf pan works nicely.
- Cover the pan and freeze for another 3 hours, at least. If you have time to stir it every hour, it will help it to remain creamy.
Remove from freezer, allow to thaw for a couple of minutes, and enjoy!
