Molasses Ice Cream
5m prep 0s cook 5m ready
About 1 quart This super simple and unusual vegan ice cream is from our friend Helena Root. If desired, fold in up to (1 ½ cups ½-inch cubes gingerbread or spice cake) after churning the ice cream.
Let's Cook
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Step 1.
Add to a blender and puree until completely homogenous: 1 cup molasses or sorghum syrup; Two 13 ½-ounce cans full-fat coconut milk
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Step 2.
Pour into a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 3.
Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
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