- 2 cans full-fat coconut milk
- 1/2 cup sweetener of choice (we use honey here. Other options include sugar, agave, or maple syrup)
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
Optional: any garnishes, syrups, fruits, nuts, or add ins you like!
Set aside 1/2 cup coconut milk and pour the remaining milk into a saucepan.
Add the sweetener and salt to the coconut milk on the stove and stir occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved and add it to the heated milk.
Heat the ice cream base until thickened enough to coat the back of a spoon, 6 to 8 minutes. Take care to simmer and not boil.
Take off the heat and add your vanilla (include 1tsp of SnoSpice to change flavor)
Pour the base into a shallow container, cover with wrap, and chill in the fridge.
Remove the base from the fridge and pour it into your ice cream machine. Churn according to the directions.
Add any extras you like, and pour into a container to set in the freezer.
Freeze for at least four hours before serving.