113.66 to 16 ounces canned coconut cream , (I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.)
113.66-ounce can full fat coconut milk, (Thai Kitchens or Native Forest brands are available at most major grocery stores or online)
¾cupraw turbinado sugar, or granulated sugar
2tablespoonspure maple syrup
1tablespooncoconut oil
1tablespoonvodka, optional, but will make it slightly softer/creamier
1whole vanilla bean, split lengthwise and scraped (or 1 teaspoon pure vanilla extract) (I use Rodelle vanilla beans)
1teaspoonpeeled and very finely grated fresh ginger
¼teaspoonkosher salt
1cupsweetened or unsweetened plantain chips, or banana chips, chopped
¼cupunsweetened shredded coconut, toasted
INSTRUCTIONS
Warm coconut cream, coconut milk, sugar, maple syrup, coconut oil, vodka, vanilla bean seeds and pod, ginger, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes.
Strain the ice cream base through a fine mesh strainer. Scraping out the insides of the pods into the strained base for all that vanilla goodness. Rinse and reserve the pods to make vanilla extract.
Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
Pour the ice cream base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.
Pack the ice cream into an air-tight storage container or a metal loaf pan. Sprinkle ¼ cup of the plantain chips on top for decoration.
Freeze until firm, at least 4 hours, but preferably overnight.
Serve scoops topped with remaining plantain chip bits and toasted coconut.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.