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Export 3 ingredients for grocery delivery
Step 1
The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
Step 2
Measure out 1/2 cup of coconut milk and set aside.
Step 3
Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
Step 4
Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined.
Step 5
Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
Step 6
Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
Step 7
Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve.
Step 8
You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.
Step 9
Serve with toasted coconut, optional
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