Try this recipe, putting your own twist on it with your choice of fruit or vegetable juice and let us know what you think!
3-Ingredient Healthy Ice Cream
makes about 1 pint
1/2 cup Coconut Milk
1 Tablespoon plus 1 Teaspoon corn starch or tapioca starch*
1 1/2 cups fruit or vegetable juice, freshly pressed if possible
* You can make tapioca starch by grinding instant tapioca in a spice mill or mortar and pestle until powdery.
In a medium mixing bowl, stir the tapioca starch with 1/4 cup of the coconut milk until smooth. Set aside. Heat the remaining coconut milk, in a small saucepan, over low heat until it bubbles around the edges. Whisk the starch mixture into the coconut milk and cook gently over low heat, stirring briskly, until the mixture begins to thicken (which will happen quickly). Once it appears to be thickening, remove it immediately from the heat and whisk in the juice. Transfer the mixture to a heatproof bowl and let it cool to room temperature, then refrigerate until chilled.
Process in your ice cream machine according to the manufacturer’s directions.
Click here to see the original recipe by Sara Kate Gillingham.