- 6
- 30 mins
- 480 mins
Ingredients
- 1 (13.5- 14-ounce) can full-fat coconut milk (not the light version)
- 1 cup nondairy milk (I used whole milk, which de-veganized it...oops)
- 3/4 cup vanilla sugar (can use your preferred sugar version)
- 2 teaspoons root beer extract
- 1 teaspoon vanilla extract (I used Heilala Vanilla Extract)
Preparation
Step 1
Yield:
Serves 6-8
Directions
In a large saucepan, combine the coconut and nondairy milk, add sugar and stir to combine. Over medium heat, bring the mixture to a boil, stirring often. Once it boils, turn heat down to low and stir until sugar dissolves. This should only take a minute. Remove from the heat, add the root beer and vanilla extracts, stir and allow to cool completely. Pour into a lidded container and refrigerate until cold, a few hours or overnight.
When ready to make ice cream, pour mixture into your container and churn according to the machine’s directions. When it turns to ice cream (15-20 minutes or so), scoop into a lidded container and freeze for at least 2-3 hours to firm up.
Makes 1 quart. Serves 8. No wait, serves 3. Or 2.
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content Copyright © 2016, Dorothy Reinhold, All rights reserved.