Next time your sweet tooth kicks in, give this dairy-free, satisfying recipe a try. Note: This recipe requires an ice cream maker!
1 (15-ounce) can full-fat coconut milk
2 cups of Mooala Bananamilk
1/4 teaspoon salt
2 tablespoons cornstarch, or 1 tablespoon arrowroot starch
1/2 teaspoon vanilla extract
Shake the can of coconut milk, measure out ¼ cup and set aside. Pour the remaining coconut milk into a saucepan along with the Mooala Bananamilk and the salt. Warm the milk mixture over medium-low heat and stir until incorporated. Add starch to the reserved coconut milk and whisk until dissolved, and then add the starch mixture to the warming mixture, whisking gently. Stirring occasionally, increase heat to medium and cook until the mixture coats the back of a spoon, 6 to 8 minutes. Do not allow mixture to boil.
Remove from heat and stir in vanilla. Then pour the base into a shallow container and allow to cool before covering with plastic wrap, ensuring the wrap touches the surface of the base, and then placing in the refrigerator. Then cover and refrigerate for at least four hours and up to three days.
Add the chilled base to your ice cream machine and churn until it thickens to roughly the consistency of soft-serve ice cream, 10-20 minutes depending on your machine. Then transfer to a freezer container and freeze for at least four hours before topping with your choice of vegan toppings. Enjoy!