Sweet and lemony-tart, this dairy-free lemon ice cream with coconut milk is made from canned coconut milk and lemonade concentrate you can buy the freezer section or make at home in your Instant Pot.
2. You need two cans of coconut milk: one lite and one full-fat. Pour the entire lite coconut milk into a heavy-bottomed saucepan (1¾ cups). Scoop ¾ cup of cream from the top of the full-fat coconut milk. If needed, add some coconut water to make a total of 2½ cups. Whisk in the cornstarch.
3. Bring to a gentle boil on med/high heat. This might take up to 10 minutes. You will need to stir the bottom of the pan to keep it from burning. Once it comes to a gentle boil, start timing one minute. Stir constantly. Your stirring might cause the boiling to stop. Just pause for a couple of seconds and then resume.