- 1 + 1/2 cups almond milk
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 3 tb vanilla paste or extract
- 2 tb cornflour
- 1/4 tsp salt
- 1/2 tsp xanthan gum (good for texture)
Blend or whisk all ingredients together till smooth. Put in a saucepan on medium heat and bring to a gentle boil then simmer a couple minutes until quite thick, stirring to prevent catching or burning.
Cool completely – best to leave overnight in fridge, but first stir till smooth as it will go quite thick in fridge. (Can also use this as a delicious custard!)
After being in the fridge, churn in an ice cream maker. When ice cream is churned, remove and put in freezer.
**The best way to keep the ice cream from going hard and icy is to spoon it into scoops and store them between layers of baking paper. This helps prevent ice crystals forming so the ice cream retains a softer, silky texture and is also easier to serve as you can easily remove the number of scoops you require within having to thaw the rest of the ice cream. It can be eaten directly from freezer but is best to let it sit at room temperate 10mins before serving.**