Sea Salt Coconut Milk Ice Cream

Sea Salt Coconut Milk Ice Cream

Sea Salt Coconut Milk Ice Cream

Yield: 1 quart of ice cream


2 cans full-fat coconut milk

2 tablespoons cornstarch

1 cup granulated sugar

2 tablespoons light corn syrup

1½ teaspoons flaky sea salt, divided (see notes in recipe below)

2 teaspoons vanilla extract or bean paste

2 teaspoons plain vodka or rum


Pour the coconut milk (liquids and solids) into a large saucepan and whisk it well until it is no longer separated. Remove 2 tablespoons from the pot and place in a small bowl. Set aside.

Place the pot over medium heat and add the sugar, corn syrup, and 1 teaspoon of the sea salt (worried about it being too salty? Start with ½ teaspoon), whisking to combine. Bring the mixture to a boil and stirring frequently, boil for 4-5 minutes. Watch the pot carefully because it can easily boil over and make a mess.

To the small bowl of reserved coconut milk, whisk in the cornstarch. Once smooth, whisk the mixture into the pot and, stirring constantly, return the mixture to a boil. Cook for a minute or so, until the mixture thickens enough to coat the back of a spoon.

Remove the pot from the heat and allow it to cool to room temperature. Once cool, whisk in the vanilla, vodka, and remaining sea salt. Here’s where you can really customize the salt level of the ice cream. Use enough sea salt to meet your desired level of saltiness. For me, this was an additional ½ teaspoon of sea salt. You may taste it prior to mixing in the second addition of salt and think it is salty enough. If so, just skip the additional salt altogether (you won’t get the cool salt-crystal texture in the final product, but the taste will still be awesome). The idea is for the ice cream to have a salty-sweet flavor. Think sea salt caramel or chocolate-covered pretzels. Not SALTY but tinged with a salty flavor.

Cover with plastic wrap and place the pot in the fridge for a couple hours to thoroughly chill.

Once the mixture is thoroughly chilled, churn in your ice cream maker, following the manufacturer instructions. Transfer churned ice cream to an airtight container and freeze for a few hours before serving. If you’re feeling extra salty (see what I did there?), garnish scooped ice cream with a few flakes of sea salt (or smoked sea salt!) before serving. This ice cream pairs particularly well with deeply sweet desserts, such as brownies or cookies.

This recipe originally appeared at Yes to Yolks.


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