Everyone needs a bit of ice cream in their life every once in a while. This version is creamy, decadent, and the perfect base for any flavors you'd like to add. So, what's the secret ingredient? Canned coconut milk.

Non-Dairy Ice Cream (No Ice-Cream Maker Required!)

• 1 can coconut milk (full-fat)

• 1 cup cashew milk (or non-dairy milk of choice)

• 2 tsp cornstarch

• 1 tbsp maple syrup (or syrup of your choice)

• 1 tsp vanilla extract

• 1/2 tsp sea salt

Cooking Instructions

1. Heat a medium pot over your stovetop.

2. In a small bowl, combine cornstarch and 1 tbsp cold water.

3. Add all ingredients (except cornstarch) into your pot. Stir for about 2 minutes.

4. Add your cornstarch mixture to the pot, stirring in quickly before lumps begin to form.

5. Let cook for about 3 more minutes, stirring constantly, until a thick, creamy consistency is achieved.

6. Turn of your stove, remove your pot from the heat, and let cool for about 40 minutes.

7. Distribute mixture into 1-2 ice trays, and freeze for at least 4 hours.

8. Pop out ice cream cubes, and blend/process until smooth (with no extra liquid). Here you can add any additional ingredients you'd like (cinnamon, cocoa powder, frozen fruit, ect.)

9. If necessary, after blending, transfer into a container and freeze for an extra hour. Then, let thaw for 10-15 minutes, and scoop out your ice cream! Serve with any toppings you'd like.

Store Bough Vegan Ice Creams

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