Ingredients:
4 black plums, chopped 1/2 cup (vegan) sugar
1/2 cup honey or vegan alternative
2 sprigs spearmint, stems removed
1 inch disc of fresh ginger, peeled and diced
2 cans organic full fat coconut milk
1 dash cardamom
1 tsp arrowroot powder (optional)
Directions:
Combine plums, ginger, sugar, honey, and mint in a saucepan (1) and cook over medium high heat until plums are soft and sugar is absorbed (2). Puree in a blender or food processor and strain, discarding skins (3). Chill puree and cans of coconut milk in the fridge (at least 3 hours).
Combine puree with coconut milk and arrowroot powder* and whip until combined and somewhat increased in volume. Once mixed, transfer into the bowl of your ice cream maker and freeze according to the manufacturer's instructions. Remove to a freezer safe container and store in freezer for 1 hour or until ready to eat.
* Arrowroot powder, or a similar starch, can be used to decrease formation of ice crystals in the final product and is often recommended in vegan ice "cream" recipes.






