Coconut Strawberry Ice Cream

2 cups and 2 Tbsp Toasted Coconut Almondmilk
1 Tbsp cornstarch
2 cups coconut cream
1/4 cup vegan corn syrup
1/4 cup vegan brown sugar
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups Strawberry Awesome Sauce

 Image: Califia Farms - Coconut Strawberry Ice Cream
  1. Whisk two tablespoons of Toasted Coconut Almondmilk and cornstarch in a small bowl and set aside.
  2. Combine remaining 2 cups of Toasted Coconut Almondmilk, coconut cream, corn syrup, brown sugar, salt, and vanilla extract in a medium saucepan, stirring frequently over medium heat until the sugar has dissolved.
  3. Whisk in the cornstarch mixture and cook until the liquid starts to simmer. Do not let it boil.
  4. Transfer to a heat-safe container and refrigerate until cold, about 4 hours or overnight.
  5. Process in an ice cream maker according to the manufacturer’s directions. Once mostly frozen, add in 2 cups of Strawberry Awesome Sauce and process until combined.
  6. Freeze until solid. Enjoy!