A Smooth and Creamy Ice-cream without a trace of a coconut taste!

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Ingredients:

1 can of full-fat coconut cream

3 cups full fat soy milk

½ cups honey, maple syrup, agave syrup or raw sugar

½ tsp salt

½ tsp xanthan gum

2 Tbsp corn starch

3 Tbsp soy lecithin

2 Tbsp vanilla extract

1 Tbsp coconut oil (optional)



Method:

Shake coconut milk or cream and pour into saucepan
Add all other ingredients except soy lecithin, xanthan gum, vanilla extract.
Mix thoroughly and heat on med heat until all is dissolved. Typically they say not to let the coconut cream/milk boil, but I do as it will allow the ice-cream to keep for longer and the end result is still absolutely creamy.
Once thickened and slightly boiled, pour into blender and add soy lecithin. Blend for another 1-3 mins on high.
Pour into a container and chill in the fridge for a few hours.
Once cool, add to ice-cream machine and follow as per machine instructions.
Store in freezer for at least 4 hours.
Before serving, take out from freezer and let sit for 5-10mins on benchtop for easy scoping.
Note: ice-cream made from coconut cream will melt faster than ice-cream made from dairy milk.

Note: to turn this into sesame see ice-cream, just add 2 Tbsp black sesame paste in step 4 and blend.