Creamy Coconut and Graham Cracker Ice Cream

Just finished a batch of my first ice cream using coconut milk. Coconut milk is a great dairy alternative as it is known to have many healing properties. In ice cream, it makes a nice creamy texture and is naturally sweet. This go round I decided to add a teaspoon of Xanthan gum to ward off some of the ice crystals once the ice cream freezes for a few days. I also added Agave Nectar to lesson the sugar intake of Doodle without sacrificing any flavor. I topped it all off with some dairy free caramel. As I learned in this process, it's best to top the ice cream with the caramel just before serving, rather than add it to the Freezer Bowl while the ice cream is churning. Here's the recipes:

Creamy Coconut and Graham Cracker Ice Cream
2 1/2 cans Coconut Milk (14 oz each)
1/2 cup Agave Nectar
1/2 cup Sugar
2 tsp Vanilla
1 tsp Xanthan Gum
8 Gluten-Free Graham Crackers

1. Mix all ingredients with a hand blender in a large bowl.

2. Prepare ice cream maker according to manufacturer's directions. I use a Cuisinart with a freezing bowl.

3. Turn on ice cream maker and pour in mixture.

4. Process ice cream until thick.

5. In a plastic bag crush graham crackers and add to ice cream mixture. Allow crackers to process thoroughly.

6. Top with Dairy Free Caramel.

Dairy Free Caramel - I adapted this recipe from the October issue of Cuisine at Home.

1 8 oz carton Rich Whip
3/4 Cup Light Corn Syrup
1 Cup Sugar
1 teaspoon Vanilla
1 Stick Earth Balance Butter Substitute

1. Place Butter Substitute, 3/4 cup Rich Whip, Corn Syrup and Sugar in a sauce pan. Boil for 15 minutes, stirring frequently until the mixture turns a golden brown color.

2. Add in remaining Rich Whip and Vanilla. Mixture will bubble up - be careful! Stir off heat until ingredients are incorporated. Cool.

3. Top ice cream with Caramel.