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This is another great recipe from our friends at A Happy Healthy Heart!

Serves: 6

Ready in: 5 hours

Ingredients:

• 2 cans full fat coconut milk
• ¼ cup coconut cream
• ½ cup raw sugar or maple syrup
• 2 tablespoon cornstarch (or 1 tablespoon arrowroot starch)
• 2 teaspoons vanilla extract
• ½ tbsp sea salt
• Add ins: 4 peaches (fresh or frozen), cut into small chunks, and ¼ chopped pecans
  
  

Instructions:

1. Heat coconut cream and 1 ½ cans of coconut milk in a large pot over low heat. In a small bowl or measuring cup, combine the remaining ½ can of coconut milk with starch. Stir and allow to sit for 5 minutes. 
   
2. Stir starched mixture into coconut milk mixture. Add in sugar and stir. Allow to cook until the mixture has become thick, almost pudding-like. Approximately 20-30 minutes.
   
3. Remove from heat, and stir in vanilla. Pour mixture into a glass bowl, cover, and allow to cool in the refrigerator for at least an hour. 
   
4. Once the mixture is cool, use it with ice cream maker as per the manufacturer's instructions.
5. Using a rubber spatula, begin to fold in peaches and pecans. Now, remove the ice cream from the machine and pour into a scooping pan. We use a loaf pan here!
   
6. Cover the pan and freeze for another 3 hours, at least. If you have the time to stir it every hour, it will help it to remain super creamy.  Then, remove from the freezer, allow it to thaw for a couple of minutes, and enjoy!
   

Tip: While we love the addition of pecans, feel free to mix up your mix-ins! The amount of delicious combos you can create is endless!