The flavor of summer is perfectly captured in this coconut ice cream, the creaminess of the coconut milk is just the right amount to give it an "ice cream" texture, but not overly creamy where you feel guilty about having a second spoonful (in reality I never actually feel guilty about having a second spoonful of anything) the best part about this ice cream is that you can easily make it at home, without a fancy ice cream maker. You just need a fancy food processor! I used a can of Thai kitchen coconut milk because I know that it has a generous layer of the thicker coconut milk on top, which is what I was wanting for this recipe. You can use any brand you want, just make sure its full fat! The ice cream is really yummy eaten by the spoonful (as previously mentioned) but it also is a delicious addition to smoothies and other frozen drinks, Pina Colada anyone?
Coconut Ice Cream
1 can of full fat coconut milk
1/4 cup pure maple syrup
Combine the coconut milk and the maple syrup in a mixing bowl. Pour into a plastic zip top bag and freeze laying flat so that you end up with a thin layer of frozen coconut mixture. Once the mixture is frozen solid remove from freezer and break into pieces. Add the pieces of frozen coconut mixture to the food processor and process until a smooth consistency and doubled in volume. I found that the longer I processed it the more ice cream-like it became and the easier it was to eventually scoop out of the container. Spoon the blended coconut mixture into a freezer safe container and freeze until solid 2-4 hours or longer. To serve, let the ice cream set out of the freezer for a few minutes before scooping!