Milk and Soy Protein Free (Mspi) Ice Cream

This recipe is a great substitute for regular ice cream and couldn't be easier to make. You can substitute any flavoring that suites your fancy. I've made chocolate from cocoa powder, strawberry, strawberry-banana, peach,and maple-walnut. The coconut flavor enhances the other flavors and isn't very noticable. There is more than enough sugar in the cream of coconut but a little honey might add a nice touch.

• Ready In: 25 mins
• Serves: 8
• Yields: 1 Quart

Ingredients

• 1 (14 ounce) can unsweetened coconut milk, chilled
• 1 (15 ounce) can cream of coconut, room temperature This needs to be the commercial kind that contains emulsifiers and gums which is wh
• 1⁄2 teaspoon vanilla extract

• Flavors

• Fruit

• 1  cup  frozen fruit, chilled will also work Don't worry about using more than a cup, whatever doesn't fit into the ice cr

• Maple-Walnut

• 2  teaspoons  immitation  maple flavoring
• 1  cup  toasted walnuts, broken into preferred size

• Chocolate

• 1⁄2 cup  unsweetened cocoa powder

Directions

1. Put flavoring into blender then add Coconut Milk, Cream of Coconut and Vanilla.
2. Blend to desired consistency and pour into a prepared ice cream maker and churn to the instructions. If you desire a more chunky ice cream, add more fruit or nuts to the ice cream about 1-2 minutes before it is finished.
3. Remove the ice cream from the machine putting it into a freezer safe, air tight container and freeze for 3+ hours to firm up (but it's pretty good soft).