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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 2 13.5-ounce cans coconut milk (approximately 3 cups total)
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons cornstarch
- 1 cup nonfat dry milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
Method
- Mix everything together in a medium saucepan.
- Bring the mixture to a very gentle boil over medium-high heat, whisking occasionally.
- Once the sugar and gelatin have dissolved (no need to boil), remove from heat and let cool completely over an ice bath.
- Churn in an ice cream maker according to the manufacturer's instructions. Freeze for 3-4 hours.
- Serve Thai-style with roasted peanuts or your favorite toppings.
