This creamy, dreamy dessert will make you forget dairy-based ice creams once and for all. Making it requires a little advance planning, since you have to chill the coconut milk first, but trust me, it’s worth it. The rich, smooth coconut cream melds with the natural sweetness of lucuma, a South American superfood packed with antioxidants and fiber, allowing you to use far less sweetener than you would in ordinary ice cream. For kicks, I’ve suggested all kinds of mix-ins; let your whims dictate what you choose to throw in. Though I’ve found the blender method yields a fluffier, airier, and less icy dessert, you can also process the mixture in a traditional ice cream maker following the manufacturer’s instructions.
Serves 4 to 6
Chill the unopened cans of coconut milk in the refrigerator for at least 4 hours and up to 24, until the cans feel solid. Invert the cans, open, drain off the liquid and reserve.
Transfer the solidified coconut cream to a blender and add the lucuma, dates, vanilla seeds or extract, and salt. Blend until smooth and creamy, 15 to 30 seconds, scraping down the sides of the blender if necessary.
Divide the ice cream base among two ice cube trays and freeze until solid, at least 4 hours.
Transfer the cubes to a blender or food processor and pulse, adding the reserved liquid as needed until the desired consistency is achieved. Gently fold in the desired mix-ins and serve immediately.
For a frozen mousse, return to the freezer for 1 hour before serving.