Healthy Family Healthy Budget - Summer Edition

Vegan Vanilla Ice Cream
Ingredients
1 1/2 Cups Coconut Cream (use the thickened cream
from an opened can of coconut cream/milk that has been
in the fridge overnight. Discard and DO NOT use the
watery remains)
1 1/2 Cups Coconut Milk
1/3 Cup Maple Syrup (or Rice Malt Syrup or Honey) add
an extra 1-2 Tablespoons if sweeter ice cream wanted)
2-3 teaspoons of Vanilla Extract (more if wanted; do a
taste test to be sure)
Dash Salt
2 Tablespoons Arrowroot (Cornflour can be used
instead)
Method
In a medium sized saucepan place the thickened coconut
cream, 1 Cup of coconut milk, maple syrup, salt and
vanilla. Place the saucepan over a medium/low heat and
warm slowly, or until the cream has 'melted' and the
mixture is luke warm.
Meanwhile, place the extra 1/2 Cup of coconut milk in a
small bowl and whisk in the arrowroot, making sure no
lumps remains.
One the saucepan mixture has warmed, increase the
heat to medium/high and add the thickened milk mixture,
whisking to combine.
Whisk/stir regularly as the mixture starts to thicken. The
mixture will become custard like in it's consistency. Be
sure to whisk/stir the bottom of the pot to ensure that the
mixture does not stick and burn. This will take 5-10
minutes.
Once thickened, allow the mixture to cool slightly.
Pour the mixture into moulds or a container and freeze
for at least 6-8 hours, or until set.
The ice cream will need to sit at room temperature for at
least 10 minutes to soften to be able to be served.