Coconut Ginger Ice Cream

22 Jan

Basically, a four-ingredient recipe. Amazing! So pure, fresh, and complex. Quite possibly one of our favorite ice creams yet! We ate it with the lemon cookies I made on Sat and some fresh cut mango squares.


  • 2 cans of coconut milk (I used Goya’s brand)
  • 2/3 c. 2% milk
  • chopped ginger– one 2 by 1 inch knob, peeled, and roughly chopped
  • 1/4 c. sugar (or less, to taste)
  • 1 tbsp corn starch
  • 1.5 tbsp cold water


  • In a sauce pan, heat the coconut milk, 2%, sugar, and ginger over medium heat, stirring once in a while
  • In a small bowl, mix corn starch with cold water– until roughly dissolved
  • Once the coconut mixture begins to boil, add the corn starch mixture and whisk lightly for ~30 sec. Take off heat and allow to sit with lid on for ~1 hour.
  • Strain with a sieve and sit in an ice bath until cool.
  • Use ice cream maker as directions allow.

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