This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve.
- 3 1/2 cups coconut milk, divided
- 2 tablespoons arrowroot powder
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 3/4 cup shredded coconut
In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside. Mix remaining 3 1/4 cups coconut milk in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to you ice cream maker’s instructions. In the last few minutes of churning, add shredded coconut.