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Location: By the sea, by the sea, by the beautiful sea
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My go to recipe for coconut ice cream for years has been:
1 can GOYA Cream of Coconut
1 1/2 cups heavy cream
1 cup whole milk
1 Tbsp Bacardi Gold Rum
Shredded coconut to taste (toasted if you like)
Put the whole milk and Cream of Coconut in a blender and process 'til smooth, combine that with the heavy cream and rum and chill. I usually put it in the freezer for 10 minutes before churning. When it thickens I begin adding shredded coconut until it looks right. Makes a little bit more than a quart.
It always gets good reviews whenever I give a pint to someone.
As an experiment, I substituted oat milk for the whole milk/heavy cream and made a batch. Not surprisingly it wasn't as creamy as the one made with dairy but wasn't bad. It also seemed a bit sweeter than the dairy version.
I likely won't make another non-dairy version (I have no biological/philosophical issues with dairy) but if I did I'd likely try adding a little cashew butter to improve the mouth feel and not being a lover of sweet desserts I'd probably melt some bittersweet chocolate with a little coconut oil and drizzle it in towards the end of the churning process.
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