The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave syrup) along with a little vodka help to keep ice crystals from forming, giving the smoothest texture. If you can't find hemp milk, substitute cashew milk. It has a similar fat content, though the flavor is slightly less neutral. Nondairy ice cream is best eaten within a week of freezing.
Category: not set
Cuisine: not set
2 cups hemp or cashew milk
1 can coconut cream or whole coconut milk (not refriger
1/2 cup light corn syrup or substitute 1/3 cup agave syru
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vodka (optional)
1 teaspoon vanilla extract
Your choice of flavoring (see note)
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