Coconut Milk Sweet Curry (Vegan) Ice Cream

Step 1

Vigorously shake cans of coconut milk before opening. In a small bowl whisk to combine 1/4 cup coconut milk and cornstarch. Set aside.

Step 2

In medium saucepan over medium heat add remaining coconut milk, coconut sugar, corn syrup and salt. Heat, stirring often, until mixture has reached a smooth consistency and all sugar has melted. When small bubbles begin to appear around perimeter of pot recombine the cornstarch mixture then slowly drizzle it into heated mixture while constantly whisking. Increase heat and bring to a simmer for 30 seconds until thickened slightly, being sure to scrape the bottom of pot with rubber spatula to avoid burning any settled ingredients. Remove from heat and whisk in vanilla bean paste.

Step 3

Carefully transfer hot coconut mixture to the pitcher of a blender and let cool for 5 minutes. (Do not fill blender pitcher more than 2/3 of the way. You can blend in two batches if necessary.) Process in blender for 1-2 minutes until completely smooth. Let ice cream base cool to room temperature, then transfer to airtight container and cool in refrigerator for 6 hours or up to 24 hours.

Step 4

Once ice cream base is well chilled, prepare ice cream maker per manufacturer’s instructions. Whisk chilled base to recombine, then pour into ice cream machine and churn until mixture has reached a soft-serve consistency. Transfer ice cream to a bowl and immediately fold in Sweet Curry granola. Chill in freezer in airtight container until firm, about 6 hours. Remove from freezer for 5-10 minutes before serving to allow for easier scooping. Scoop ice cream into serving bowls or your favorite cone and top with additional Sweet Curry for extra indulgence and crunch.