- Full Fat Coconut Milk
- Vanilla Extract
- 4 Scoops Collagen Peptides
- Few leaves of mint
- Toasted or fresh coconut
The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
Measure out 1/2 cup of coconut milk and set aside.
Add remaining coconut milk, sugar, and salt to a small sauce pan. Place over medium heat and whisk until sugar is dissolved.
Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined.
Add cornstarch/coconut milk mixture to the sauce pan and bring to a boil, stirring frequently.
Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened, then add the collagen peptides. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.
Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Church until it becomes thick and resembles soft serve.
You can serve now or transfer to a pint size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from freezer.
Top with mint leaves and serve with toasted or fresh coconut, optional.