Ginger-Coconut Ice Cream Recipe

Ginger-Coconut Ice Cream Recipe

Ingredients

Makes about 1 1/2 pints

• 2 tablespoons arrowroot powder
• 2 (13.5-ounce) cans unsweetened coconut milk
• 1/2 cup sugar
• 2 teaspoons ginger juice or pureed bottled ginger
• 2 tablespoons minced crystallized ginger
• 1/3 cup toasted sweetened flaked coconut, for garnish

Method

1. In a small bowl, combine the arrowroot with 1/4 cup of the coconut milk, blending until smooth
2. Set aside
3. In a medium saucepan, combine the sugar, the remaining coconut milk and the ginger juice and bring just to a boil
4. Remove from the heat and add the arrowroot mixture, stirring to thicken
5. Let the mixture cool to room temperature, then refrigerate until chilled, 1 to 2 hours
6. When the mixture is chilled, freeze it in an ice cream maker according to the manufacturers directions, adding the crystallized ginger near the end of the churning process
7. When the mixture is finished churning in the machine, it will be soft, but ready to eat
8. For a firmer texture, transfer to a freezer-safe container and freeze no more than 1 or 2 hours for best flavor and texture
9. Serve garnished with toasted coconut

Full List of Coconut-Ice-Cream Recipes
Full List of Coconut Recipes