Vegan Dark Chocolate Coconut Fig Ice Cream

• Vegan
• Gluten free

• Produce

  • 6 Figs, large

• Canned Goods

  • 2 fifteen-ounce cans Coconut cream, unsweetened
  • 1/2 cup Coconut milk, unsweetened

• Baking & Spices

  • 1/2 cup Cocoa powder, dark
  • 3 tbsp Cornstarch
  • 1 tsp Kosher salt
  • 1 cup Sugar
  • 2 tsp Vanilla

Found on heatherchristo.com

Ingredients

• 2 fifteen-ounce cans unsweetened coconut cream
• 1 cup sugar (I used organic beet sugar)
• ½ cup dark cocoa powder
• 2 teaspoons vanilla
• 1 teaspoon kosher salt
• 6 large figs, quartered
• 3 tablespoons cornstarch
• ½ cup unsweetened coconut milk
• 2 fifteen-ounce cans unsweetened coconut cream
• 1 cup sugar (I used organic beet sugar)
• ½ cup dark cocoa powder
• 2 teaspoons vanilla
• 1 teaspoon kosher salt
• 6 large figs, quartered
• 3 tablespoons cornstarch
• ½ cup unsweetened coconut milk

Directions

• In a medium sauce pan combine the unsweetened coconut cream, sugar, cocoa powder, vanilla, salt and figs and bring to a simmer. Whisk the ingredients together and let them simmer until the sugar has all dissolved and the combination is lightly bubbling around the edges, about 5 minutes.
• In a small Tupperware or mason jar combine the three tablespoons of cornstarch and the coconut milk. Shake it or whisk briskly until the cornstarch is totally dissolved in the milk. Now whisk the milk into the hot simmering pot and continue to cook another 2-3 minutes as the ice cream base will now thicken a little from the cornstarch slurry.
• Transfer to a blender and puree on high until smooth.
• Pour the ice cream base into a metal cake or loaf pan and pop it in the freezer. Let the base freeze at least 4-6 hours.
• Scoop and serve!
• In a medium sauce pan combine the unsweetened coconut cream, sugar, cocoa powder, vanilla, salt and figs and bring to a simmer. Whisk the ingredients together and let them simmer until the sugar has all dissolved and the combination is lightly bubbling around the edges, about 5 minutes.
• In a small Tupperware or mason jar combine the three tablespoons of cornstarch and the coconut milk. Shake it or whisk briskly until the cornstarch is totally dissolved in the milk. Now whisk the milk into the hot simmering pot and continue to cook another 2-3 minutes as the ice cream base will now thicken a little from the cornstarch slurry.
• Transfer to a blender and puree on high until smooth.
• Pour the ice cream base into a metal cake or loaf pan and pop it in the freezer. Let the base freeze at least 4-6 hours.
• Scoop and serve!