Chai Coconut Ice Cream

By garciamoss

Ingredients

• 2 14 ounce cans of full fat coconut milk
• 1 tablespoon of vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon each of ground nutmeg, cloves, and cardamom
• A pinch or two of unrefined salt
• 1/2 cup of pure maple syrup (I prefer grade B) or a combination of maple syrup and raw honey – raw honey is sweeter, so a version made with 1/4 cup of each still has the maple flavor, and is also sweeter from the honey.

Preparation

Step 1

If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes. If you don’t have an ice cream maker, you could consider going to this link for several options:

http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060