Ingredients:

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 0.5 cup organic cane sugar
  • 0.25 cup coconut cream
  • 2 tbsp light corn syrup
  • 1 tbsp vanilla bean paste
  • 0.25 tsp fine sea salt
  • 0.5 cup unsweetened shredded coconut

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, whisk together the coconut milk, organic cane sugar, and fine sea salt. Warm the mixture until the sugar is completely dissolved and the liquid is emulsified. Do not bring to a boil.
  2. Whisk in the coconut cream, light corn syrup, and vanilla bean paste until smooth.
  3. Transfer the mixture to a bowl and refrigerate for at least 3 hours, or overnight, to ensure the base is thoroughly chilled.
  4. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions. If using shredded coconut, add it during the final 5 minutes of churning.
  5. Transfer the churned ice cream to an airtight, freezer-safe container and freeze for at least 2 hours to firm up before serving.