Jackfruit has become a vegan diet hero. But in its dried, sweet form coconut milk-based ice cream, a classic Thai ice cream shop staple, is a perfect backdrop for the sweet, pineapple-like flavor of our dried Jackfruit and the unique texture of our Fancy Shredded Coconut.
Prep time: 5 min
Cook time: 220 min
Total time: 225 min
Ingredients
Makes about 1 quart
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1 Cup Dried Jackfruit
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2 (13.5 Oz) Cans Coconut Milk
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2 Teaspoons Unflavored Gelatin
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2 Tablespoons Cornstarch
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1 Cup Nonfat Powdered Milk
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3/4 Cup White Sugar
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1/8 Teaspoon Kosher Sea Salt Flakes
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1/2 Cup Fancy Shredded Coconut
Directions
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Place jackfruit in bowl and cover with boiling water. Let soak until soft, about 20 minutes. Drain and set aside to cool completely.
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Combine coconut milk, gelatin, cornstarch, powdered milk, sugar and salt in medium saucepan. Bring to a very gentle boil over medium-high heat while whisking to dissolve sugar and gelatin.
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Remove from heat and let cool completely over large mixing bowl filled with ice.
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Process in ice cream maker, according to manufacturer’s instructions. While ice cream is still soft, mix in rehydrated jackfruit and coconut. Transfer to airtight container, and freeze 3 to 4 hours before serving.