Graham Masala Coconut Ice Cream
Serves: 4-5 cups
Prep Time: 5 min
Set Time: 6-8 Hours
2 14-ounce Cans Full-Fat Coconut Milk
1/4 cup Maple Syrup
Pinch sea salt
1 tsp Vanilla Extract
1 Tbsp Garam Masala Powder
1 tsp cinnamon
Add all ingredients to a high speed blender. Pulse for 10 to 15 seconds or until completely combined. Follow any of the next options:
Option 1 - Add chilled mixtures to a freezer-safe covered container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm, about 6-8hours.
Option 2 - Transfer mixture into ice cube trays and freeze until firm. Repeat with all mixture. Once all ice cream cubes are frozen add all cubes to a high speed blender, add 1/4 water or coconut milk and blend until soft. Transfer to a freeze safe container and let firm for 1 hour in the freezer before serving.
Option 3 - If you have an ice cream machine, add mixture to chilled ice cream maker and churn according to manufacturer’s instructions ( about 45 minutes). After it churned transfer ice cream to a freezer-safe container and freeze for 4-6 hours until completely firms up.
Note: Set out for 5-10 min before serving to soften. Serve with an ice cream scoop for an easy and smoother scoop. Keeps up to 10 days.