Ingredients:

  • 27 oz unsweetened full-fat coconut cream
  • 0.75 cup granulated cane sugar
  • 2 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Pour the 27 oz of coconut cream into your saucepan.
  2. Whisk in the 0.75 cup of cane sugar and 0.25 tsp of sea salt.
  3. Set the burner to medium low. Simmer 5 minutes until the sugar is completely dissolved and the liquid is translucent at the edges.
  4. Use a thermometer to ensure the mixture reaches 160°F.
  5. Remove from heat and stir in the 2 tsp of vanilla extract.
  6. Pour the mixture into a glass bowl and let it sit on the counter for 30 minutes.
  7. Cover and refrigerate for at least 4 hours. The base must reach 40°F before churning.
  8. Pour the cold liquid into your ice cream maker. Process for 20-25 minutes until it looks like thick, wavy ribbons of soft serve.
  9. Scoop the mixture into your pre chilled container and smooth the top.
  10. Place in the back of the freezer for 4 hours until firm.