Blend all ingredients until smooth.
Chill mixture for 1–2 hours.
Churn in an ice cream maker for 20–30 minutes.
Freeze until solid.
Scoop and serve.
2 cans full-fat coconut milk
⅓ cup maple syrup
2 tsp vanilla extract
1 tbsp arrowroot starch
Pinch of salt
Blend all ingredients until smooth.
Chill mixture for 1–2 hours.
Churn in an ice cream maker for 20–30 minutes.
Freeze until solid.
Scoop and serve.
For extra creaminess, use 100% coconut milk and skip almond milk.
Add crushed vanilla bean for a gourmet twist.
No ice cream maker? Freeze the base in a shallow pan and stir every 30 mins until creamy.
Find it online: https://www.nytrecipe.com/dairy-free-ice-cream/