This is based on my dad’s recipe for a vegan coconut ice cream.
One can of coconut milk
One coconut can’s worth of simple syrup
One teaspoon rose water
Put everything in the ice cream freezer and turn it on until it turns into ice cream.
Get the regular coconut milk in the standard-size can, none of that lite or low-fat stuff and nothing in a box. The lite stuff won’t thicken up properly. The stuff that people have for cereal is definitely too thin for ice cream, you want the chunky heavy full fat delicious stuff. I usually get the regular Thai Kitchen stuff.
If you want to garnish this, fresh fruit or fresh rose petals are nice. If you get rose petals, make sure you get ones that haven’t had a bunch of pesticide sprayed on them.