I love ice cream. It is easily my favorite type of dessert. But I don't love dairy (unless it's in the form of goat cheese in which case YES PLEASE.) This coconut milk ice cream tastes so similar to Molly Moon's - arguably the best ice cream in Seattle.
For the ice cream base, I used this recipe from the Kitchn.You will need two cans of full fat coconut milk, agave nectar, corn starch, salt & vanilla extract.
After I had completed the base mixture, I split between two bowls and chilled in the fridge. Once the mixture had set up a bit, I added chopped sea salt dark chocolate, chopped almonds and unsweetened shredded coconut to one bowl. I created this flavor combo with Jared in mind. (Spoiler alert: he loved it.) After mixing well, I placed it into the freezer and checked back every 1-2 hours to stir. This prevents icy patches from forming.
In the second bowl, I added the juice + zest of 1 lemon, as well as 1 tsp of optional lemon extract. I had popsicles in mind with this flavor. They were amazing - the perfect way to welcome in warmer weather! In case you're interested, I used these ZOKU molds that I found on Amazon.
If you're looking to cut back on dairy or just curious about coconut ice cream, I hope you'll try this simple + delicious recipe out this weekend! Enjoy!