Ingredients:
1 can full fat coconut milk (Thai Kitchen is the creamiest I've found, so perfect for ice cream!)
1/3 cup good quality maple syrup (or other sticky sweetener of choice)
1/2 cup shredded coconut
1 tsp vanilla
pinch of salt
Method:
If you are using an ice cream maker, make sure it has been in the freezer for at least 24 hours before you make the ice cream.
Place all the ingredients besides the shredded coconut in a blender and blend until well incorporated.
Add in the coconut and pulse a few times.
At this point if you're using an ice cream maker, pour the mixture in and let it run until it becomes thick and creamy-about 30 minutes or so depending on your ice cream maker. You can enjoy as soft serve or place in the freezer following the directions below.
If you're not using an ice cream maker, transfer the mixture to a loaf pan, cover with saran wrap so there is no air between the cream and film of the wrap, and cover the entire thing in a plastic bag. Place in the freezer and every 30 minutes give it a stir to prevent crystallizing.
After a few hours the ice cream should be ready to scoop. Eat plain or top with my homemade caramel sauce or chocolate sauce. Enjoy :)
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