What could be better than fresh, creamy, homemade ice cream? How about one that is much lower in saturated fat and refined sweeteners, and is made with wholesome ingredients?
Prep Time10 minutesmins
Inactive Time3 hourshrs30 minutesmins
Total Time3 hourshrs40 minutesmins
Servings: 1.5quarts
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
1cupfresh, pitted and chopped cherries (see note on pitting cherries at the end of this post)
Instructions
Place coconut milk, sugar, salt, and about half of the rice milk in a medium saucepan and bring to boil.
Meanwhile, stir starch into remaining rice milk and mix until completely smooth. Be sure there are no lumps.
When mixture in saucepan comes to a low boil, stir in starch mixture. Bring to a full, rolling boil, stirring constantly with a heat-proof spatula. Remove from heat.
Place mixture in refrigerator to cool (at least 3 hours, but preferably overnight).
When mixture is thoroughly chilled, stir in vanilla.
Pour chilled mixture into a 1 1/2- to 2-quart ice-cream maker and freeze according to manufacturer’s directions.
When ice cream is done churning, stir in cherries.
Notes
1. While I don’t particularly care for rice milk, I’ve found that it offers a better flavor (over other non-dairy milks) in this ice cream recipe.2. Be sure to use full-fat canned coconut milk. It’s essential for proper consistency and mouth-feel.3. Even though there is a whole can of coconut milk in this recipe, the ice cream doesn’t have a strong coconut taste. You’ll probably love it even if you don’t like coconut.4. You can chill the mixture in the freezer rather than the refrigerator; just be sure to stir it occasionally so it doesn’t freeze solid around the edges.