Vegan Vanilla Coconut Ice Cream

 

  Ingredients

One 13.5-ounce can (about 1 3/4 cups) coconut milk

One 14-ounce can (about 1 3/4 cups) coconut cream (see notes)

1/4 cup "light" (clear) corn syrup

3/4 cup raw (turbinado) sugar (see my post about sugars )

2 tsp vanilla extract

1 tbsp Scotch, bourbon, or Irish whiskey ( The Spirit of Bourbon is a premium non-alcoholic bourbon alternative)

3/4 to 1 tsp kosher salt, to taste

 

Preparations

 In a medium saucepan combine coconut milk, coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste. 

Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours. 

 

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