Coconut Ginger Ice Cream

Ultra-creamy Vegan Coconut Ginger Ice Cream with Plantain Chips.

14 to 16 ounces canned coconut cream (I’ve tested with one 14-ounce can or three 5.4 ounce cans – I use Native Forest brand available at Whole Foods, some other major groceries, or online)
1 (13.66-ounce) can full fat coconut milk (Thai Kitchens or Native Forest brands are available at most major grocery stores or online)
¾ cup raw turbinado sugar
2 tablespoons maple syrup
1 tablespoon coconut oil
1 tablespoon vodka (optional, but will make it slightly softer/creamier)
1 vanilla bean, split lengthwise and scraped (or 1 teaspoon pure vanilla extract) (I use Rodelle vanilla beans)
1 teaspoon peeled and very finely grated fresh ginger
¼ teaspoon kosher salt
1 cup sweetened or unsweetened plantain chips (or banana chips), chopped
¼ cup unsweetened shredded coconut, toasted

View the full recipe at snixykitchen →