Simplest recipe ever, and so absolutely delicious…tomorrow I make chocolate!
Open one can of Trader Joe’s Coconut Cream and dump into pourable mixing bowl. I use the one quart measure from Pampered Chef, but I think Anchor Hocking offers one as well, it has a pour spout and both milliliters and cup gradations, and a lid. Every well stocked kitchen should have one.
Now fill that same can with unsweetened coconut milk, I buy the Organic stuff at Fry’s but any will do, even sweetened or Vanilla if that is what you have, I just like to minimize ingredients and sugars. Stir all the extra goo off the edges of the can and dump on mixing bowl.
Add 1tsp (very important it not have alcohol as that changes the freezing temperature of the mixture) non-alcohol vanilla extract or soak a crushed vanilla bean in the mixture for a day and then blend till smooth, the vanilla bean is yummy and gives it that gourmet speckle but usually I just use my flavoring (also from Trader Joe’s)
Add 1/8 tsp kosher salt
Add 1 TBLSP Organic Agava syrup or Grade B Organic Maple Syrup
Blend completely. Start your Ice Cream Maker and pour it in! And yummmmmmm!
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