Instructions

1. Shake the coconut milk really well, there should be no separation.

2. Add the sweetner of your choice (We recommend agave nectar or maple syrup to taste) and the salt to the pan and warm on a low heat whilst stirring for around 1 to 2 minutes, untill everything has completely dissolved.

3. Take the 1/2 cup of coconut milk you saved and whisk thoroughly with the cornstarch until it is completely dissolved.

4. Pour the cornstarch mixture in to the warmed coconut milk as you whisk.

   Increase the heat to medium and stir until the base has thickened. This should take around six to eight minuntes. Do NOT let the miture boil during this stage.

5. Remove the mixture from the heat and add the vanilla, stir thoroughly.

6. Let the base cool and then place in to a shallow container, leave in the refridgerator for at least 24 hours. (I know, it's hard to wait, but you need to do this!)

   It helps to lay wax paper or plastic wrap over the top of the mixture.

7. Pour the mixture in to the ice cream maker and begin churning.

   When you start out it will have a thick goopy consistency.

   Churn the mixture until it has a much thicker consistency, similar to that of soft serve ice cream. You can churn in any flavorings right now.

   The length of time you need to churn your ice cream mixture depends on the machine you have, it should be similar to the machines instructions.

8. Transfer to a freezer container and freeze for at least 4 hours.

9. When you are ready to eat, take the container out of the freezer and let it sit for around two to three minutes, then serve!