CREAMY COCONUT ICE CREAM

CREAMY COCONUT ICE CREAM image

Yield Makes 8 servings

Number Of Ingredients 8

1 can crème de coco
3 cups almond milk
2 Tbsp. agar-agar flakes
1/8 tsp. sea salt
3 Tbsp. vanilla extract
1 cup maple syrup
4 Tbsp. melted coconut oil
1/4 cup almond milk (to thin mixture if needed)

Steps:

In a medium saucepan, combine the coconut creme, almond milk, agar-agar, and sea salt. Whisk to combine. Bring to a simmer, cover and cook slowly. Stir often and continue to cook until the agar-agar is completely dissolved. Remove from the heat. Stir in the vanilla extract and maple syrup. Whisk together and pour into a shallow pan and allow to cool in the refrigerator until firm, about 25 minutes. A little at a time, alternately blend the coconut milk mixture with the coconut oil in a blender until creamy. If the mixture is too thick add almond milk to thin. Adjust seasonings. Pour into an ice cream machine and churn until firm