Ingredients
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2 14 ounce cans unsweetened coconut milk, well-shaken, divided
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2 tablespoon cornstarch
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¾ cup light-color corn syrup
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¼ teaspoon fine sea salt
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1 ½ teaspoon vanilla
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½ - 1 cup stir-ins (see below)
Directions
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In a small bowl, combine 1/2 cup coconut milk and the cornstarch; whisk until no lumps remain. Set aside.
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Place remaining coconut milk, the corn syrup and salt in a large saucepan. Whisk to combine. Bring mixture just to boiling over medium-high heat. Whisk in cornstarch mixture; continue whisking until mixture thickens to the consistency of a thin pudding, about 1 minute. Remove pan from heat. Whisk in vanilla. Pour mixture into a heatproof bowl or baking dish. Refrigerate, covered, until well-chilled, at least 4 hours.
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Remove from refrigerator; whisk to smooth out any lumps, then transfer mixture to an ice cream maker. Freeze according to manufacturer's directions.
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Meanwhile, preheat oven to 350°. Spread coconut in an even layer on a 15x10x1-inch baking pan. Bake until golden, about 3 minutes, stirring often. Transfer to a plate to cool.
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Stir desired stir-ins into churned ice cream. Transfer mixture to a 6-cup container, cover tightly, and freeze until firm. Store up to 3 months. Let soften at room temperature about 15 minutes before serving.
Chocolate Chip Vegan Ice Cream:
Stir 1/2 cup dairy-free bittersweet chocolate (70% cacao), finely chopped, into ice cream after churning.
Toasted Coconut Vegan Ice Cream:
Stir 1 cup unsweetened shredded coconut (also labeled as dessicated coconut), toasted, into ice cream after churning.
Choose-Your-Fruit Vegan Ice Cram
Stir 1 cup chopped fruit (i.e. strawberries, pineapple), into ice cream after churning.
