Golden Milk Coconut Ice Cream
Recipe by Ashlee Redger, Savory Spice Test Kitchen
Healthy Cooking
A sunshiney-yellow vegan ice cream, perfect for summer or fall with flavors of coconut, maple, and chai.
Serves
8 to 12 servings
Prep Time
40 minutes
Cooking Time
5 minutes
Ingredients
1 (13.5 oz.) can coconut cream 1 (13.5 oz.) can full-fat coconut milk ⅔ cups maple syrup
Golden Milk Chai Spice
2 Tbsp. Golden Milk Chai Spice
1 Tbsp. corn starch
½ tsp. Kosher Salt
Directions
Combine all ingredients in a medium pot and whisk thoroughly. Heat over medium-high until the solid fat from the coconut cream and milk has melted, whisking often. Bring mixture to a simmer, then remove from heat. Pour through a fine-meshed sieve into a metal or glass bowl, place plastic wrap directly on the surface, and chill ice cream mixture for 6 to 12 hours. If you're in a hurry, carefully pour hot liquid into a gallon-sized zip top bag, seal, and place into a large bowl of ice water to quickly cool. Churn cooled ice cream base in your ice cream machine according to manufacturer's directions. Serve from the ice cream machine for soft serve or freeze in an airtight container until firm, about 4 hours.
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