Maple Cookie Ice-Cream (with coconut milk)
Happy Canada Day! This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch.
Maple Cookie Ice-Cream (with coconut milk)
Happy Canada Day! This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch.
Cooking Instructions
- 1
Pour coconut milk and syrup into saucepan. Cook until simmering and maple syrup is dissolved. Add vanilla. Transfer mix to a glass bowl and place in fridge.
- 2
Once mixture is at room temperature or slightly colder, pour into standard ice-cream maker. Following manufacturer's instructions, churn for about 25 minutes.
- 3
In last two minutes of churning, pour in the cookies.
- 4
Ice cream is ready to eat now, but for a firmer consistency, put in freezer for a couple of hours to overnight. Ice cream will taste best when allowed to thaw for half an hour before serving, as coconut milk does not spoon as easily as dairy-based ice creams. Enjoy!
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