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- Combine 1½ tins of coconut milk, the agave syrup, maple syrup, vanilla and salt in a saucepan over a medium heat. Warm, stirring constantly, until all ingredients have combined.
- Mix the cornflour with the remaining coconut milk until smooth. While whisking, pour the cornflour mixture into the warm coconut milk while whisking gently. Continue to stir and heat until the mixture has thickened enough to coat the back of your wooden spoon; this may take about five minutes. No need to bring it to the boil — this is your ice cream base.
- Pour the mixture into a shallow container. Let it cool slightly on the counter so it’s not hot when you put it in the refrigerator. When cooled, cover with clingfilm and refrigerate for at least a few hours.
- The base should be completely chilled and slightly pudding-like in texture. Pour the base into an ice cream machine. Churn the ice cream until it thickens considerably and is about the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10-20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
- Transfer to a freezer container. Freeze for at least four hours until hard.
- If your ice cream is too hard to scoop, let it warm for a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!
Per serving: 343k cals, 24.2g fat (21.5g saturated), 33.5g carbs (13.6g sugars), 2.3g protein, 2.2g fibre, 0.029g sodium
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