Knowing that I now am insulin resistant, I was looking for a way to back off the dairy and high fat cream *cry* so I decided to try making ice cream out of coconut milk.
1 can full fat coconut milk
1 TBS cornstarch
1/2 cup sugar
mix-ins (I used toasted coconut and chocolate chips)
In a small sauce pan, bring all ingredients aside from mix ins to a light boil, stir frequently. The mixture will start to thicken. Remove from the heat, transfer to a bowl, refridgerate for 6-8 hours or until cool.
When the mixture is cool, pour it into your ice cream maker and add your mix ins. Watch magic happen.
This iced "cream" tastes best after it has sat in the freezer for a day.